Raspberry Jam
Ingredients
Directions
Bruise the raspberries gently with the back of a wooden spoon.
Boil the raspberries over a brisk fire for 25 minutes.
Stir in half the weight of the raspberries in sugar until dissolved.
Boil the mixture quickly for 10 minutes, stirring and skimming well.
For a richer jam, add the full weight of sugar to the fruit and boil together for 20 minutes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Raspberries
- Provide the fruit, flavour and pectin-bearing pulp that the jam sets from.
- Granulated sugar
- Sweetens the jam and helps it set and keep by binding water.
The step that matters
Boil the mixture quickly after adding sugar. Sugar must dissolve fully before a fast, hard boil; a gentle simmer can leave the jam runny. Skimming removes foam so the set is clear and even.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
More raspberry jam recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.