Raspberry Jam
Ingredients
Directions
Prepare
Weigh 1 pound of sugar for every pound of raspberries, plus an extra pound of raspberries.
Mash the raspberries well using a marble mortar.
Cook
Cook the mixture until nearly all the syrup is absorbed.
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 flavour and the body of the jam.
- Sugar
- Sweetens the jam and helps it set as it cooks down.
The step that matters
Cook until nearly all the syrup is absorbed. The jam sets only when sugar and fruit pectin reach enough concentration. Stopping too early leaves it runny, while cooking too long can make it stiff and dull.
“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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