Raspberry Jam
From Miss Parloa's kitchen companion, 1887
Serves 20
Keep in a cool, dry place.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 442. The excerpt below is the record exactly as published.
Raspberry Jam. Pick eight quarts of the fruit free of leaves, stones, and imperfect berries. Put it in the preserving-kettle, and cook slowly for half an hour ; then break the fruit with a spoon, and press it against the side of the kettle. Dip out one pint and a half of the juice. Now add five pints of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.