Raspberry Jam
Ingredients
Directions
Prepare
Mash the raspberries and break the sugar.
Mix the raspberries and sugar together in a pot.
Cook
Boil the mixture, stirring continuously, and skim off any foam.
Cook for about 30 minutes until thickened.
Jar
Pour the warm jam into glasses and cover with paper.
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 gives the jam its body.
- Fine loaf sugar
- Sweetens the jam and helps it set by binding water and thickening as it cooks.
The step that matters
Boiling while stirring and skimming. Constant stirring prevents the sugar and fruit from scorching on the bottom of the pot, and skimming removes foam so the jam stays clear. Cooking until thickened lets the pectin and sugar set properly as it cools.
“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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