Raspberry Jam

Ingredients

• one pound of fresh ripe fruit
• three quarters of a pound of sugar

Method

1. 1

   Mix fresh ripe raspberries with sugar in the proper proportion.

2. 2

   Cook until it reaches the desired consistency for jam.

Nutrition per serving

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 192. The excerpt below is the record exactly as published.

RASPBERRY JAM. — Raspberry jam j is extremely popular, especially with | children. Indeed, with many persons j perhaps one of their earliest recollec- j tions will be the oval raspberry jam | tart, which is in nearly every one’s j mind the first thing they can recol- j lect in connection with cooking. Rasp- j berry jam can of course be eaten alone, | and is one of the most popular jams | served at any time, either at supper j or breakfast. It can also be used for i making every kind of open tart. There is one use, however, to which raspberry jam can he put, which is not so gene- rally known, and that is for making ices. There are few ices nicer than j raspberry, and in the present day refri- i gerators or ice-making machines are so j exceedingly cheap that they are within the reach of every housekeeper. A re- ceipt for making raspberry ice from jam is well worth remembering. _ House- keepers will do well to bear in mind how very cheaply ices are now sold in the streets. It is perfectly ridiculous to regard ices as an expensive luxury, when the very fact is brought before our eyes that they are sold for a | penny and the sellers make a living out of it. In making cheap ice of course it is impossible to use cream. When cream is obtainable — and in some parts of the country it can be had cheap — it is of course far superior to any substitute. In making cream ice from raspberry jam all that is necessary is to mix up say a quarter of a pint of raspberry jam with half a pint of cream. This must be thoroughly j mixed, wrhen it simply requires freez- j ing to be converted into raspberry ice. Of course when ices are made from fresh fruit they require the addi- tion of a considerable amount of sugar. In making raspberry jam perhaps the amount of sugar to be added to fresh ripe fruit averages about three quarters of a pound of sugar

Cook this with the app: pantry check, scaling, and the assistant.