Jellies and Jams
Ingredients
Directions
Combine raspberries and sugar in a pan and let them sit for 2-3 hours.
Boil the mixture in a porcelain kettle, skimming off any scum that forms.
Once no more scum rises, mash the mixture.
Continue boiling until it reaches a smooth marmalade consistency.
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.
Explore the science
What each ingredient does
- Raspberries
- Provide the fruit flavor and pectin-bearing pulp that thickens the jam as it cooks.
- Granulated sugar
- Sweetens the jam and, with boiling, helps it set into a spreadable consistency.
The step that matters
Continue boiling until smooth marmalade consistency. Jam sets as sugar concentration rises and water evaporates, so stopping too early leaves it runny and stopping too late can make it stiff or scorched. Watch for a smooth, thick texture rather than relying only on time.
“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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