Raspberry Jam
Ingredients
Directions
Prepare
Combine raspberries, sugar, and water in a large preserving kettle.
Cook and test
Place on the stove and boil rapidly, skimming off any froth.
Boil for 25 to 30 minutes.
Test the consistency by dropping a little jam onto a saucer.
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 flavor, color, and most of the jam's body.
- Sugar
- Sweetens the jam and, as it concentrates, helps it thicken and set.
The step that matters
Test the consistency on a saucer. Jam sets as boiling concentrates the sugar and fruit pectin into a gel. Stopping too early leaves it runny, while cooking too long can make it stiff. A cold saucer test shows whether it has reached the setting point.
“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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