Raspberry Jam
Ingredients
Directions
Prepare
Weigh equal amounts of pound loaf sugar and raspberries.
Place the raspberries in a preserving pan and mash them well with a silver spoon.
Make the jam
Boil the mashed raspberries for 6 minutes.
Add the sugar and stir well with the fruit.
When it boils, skim off any foam and boil for an additional 15 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
- Supply the fruit flavour, acidity and pectin that help the jam set.
- Loaf sugar
- Sweetens the jam and helps it set by binding water and thickening the fruit.
The step that matters
Skim and boil the jam for the full 15 minutes after it boils. The jam must reach a full rolling boil to concentrate the sugar and fruit enough for the pectin to gel. Skimming removes foam that would cloud the jam, and stopping the boil too early can leave it runny.
“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.
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