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📝 Description
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🥘 Ingredients
To every lb. of raspberries allow 1 lb. of sugar, 1/4 pint of red-currant juice.
👨🍳 Method
Let the fruit for this preserve be gathered in fine weather, and used as soon after it is picked as possible. Take off the stalks, put the raspberries into a preserving-pan, break them well with a wooden spoon, and let them boil for 1/4 hour, keeping them well stirred. Then add the currant-juice and sugar, and boil again for 1/2 hour. Skim the jam well after the sugar is added, or the preserve will not be clear. The addition of the currant juice is a very great improvement to this preserve, as it gives it a piquant taste, which the flavour of the raspberries seems to require.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
This week, I found myself in the throes of a raspberry glut, so I turned to Mrs. Beeton for a classic solution. I tried her Raspberry Jam, and I must say, the addition of red-currant juice was a revelation. The tartness of the currants cut through the sweetness of the raspberries and sugar, creating a jam that was far more complex than I expected from a 19th-century recipe. I found the process of boiling and skimming to be oddly soothing, a chance to slow down and appreciate the simplicity of the task. This jam is perfect for the weekend cook who wants to capture summer's essence. The recipe is straightforward, but the result is anything but. The piquant flavour is a delightful surprise, and I can see this jam becoming a staple in my pantry. I've already filled a few jars, and I'm looking forward to spreading this tart, sweet preserve on morning toast this week.
