Raspberry Jam
Ingredients
Directions
Make the jam
In a preserving kettle, cook the raspberries slowly for 30 minutes.
Break the fruit with a spoon and press it against the side of the kettle.
Remove 1½ pints of juice and set aside.
Add 5 pints of sugar to the fruit and cook for an additional 30 minutes.
Jar and store
Pour the jam into small jars and seal.
Store in a cool, dry place.
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, pectin and flavour that form the jam's body when cooked down.
- Granulated sugar
- Sweetens the jam and helps it thicken and keep by binding water and preserving the fruit.
The step that matters
Cooking the fruit with sugar. Sugar must be added to fruit that has already cooked down. Cooking the fruit slowly first softens it and releases pectin, and the sugar then helps the mixture set into a jam and preserves it.
“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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