Raspberry Jam
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Wash the raspberries and place them in a large pot.
Add the sugar and water, then stir to combine.
Cook
Cook over medium heat, stirring frequently, until the mixture comes to a boil.
Continue boiling for about 10 minutes, or until the jam thickens.
Jar
Pour the hot jam into sterilized jars and seal immediately.
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 main fruit flavor, color, and bulk of the jam.
- Sugar
- Sweetens the jam and helps it set into a thick gel when boiled.
- Water
- Helps dissolve the sugar and starts the fruit softening before boiling.
The step that matters
Continue boiling until the jam thickens. Jam sets because pectin and sugar concentrate as water evaporates during boiling. Stopping too early leaves a runny jam, while boiling too long can make it stiff and dull in flavor.
“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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