Raspberry Jam
Ingredients
Directions
Make the jam
Combine raspberries, cherries, and sugar in a preserving kettle.
Stir and break the fruit until the sugar melts.
Boil the mixture until it jellies on a plate.
Store
Pour the jam into jars for storage.
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 and pectin-bearing pulp that help the jam thicken.
- Cherries
- Add fruit body and tartness that balance the sweetness of the jam.
- Sugar
- Sweetens the jam and, with boiling, helps it set into a gel.
The step that matters
Boil until it jellies on a plate. Sugar, fruit pectin and acid only set into a gel at a high enough concentration. Boiling too briefly leaves a runny jam, while overcooking can make it stiff and dull. A cold plate test shows whether it has reached that 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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