Quick Raspberry Jam
Dear Aunt Daisy, I. wonder if you could give me the new recipe for making raspberry jam? Made by the old way, it is very darknot the right colour at all. I have heard there is a new way, in which you boil it just a little, or not at all. Can you also tell me why jam goes sugary on top after it has been kept a while? — " Raspberry" (Bluff). Yes, I have that short-boiling method, and very good it is, too. Bring the berries to the boil, then add a pound of sugar to every pound of fruit, and boil hard for only three minutes. AS well as keeping the bright colour and natural flavour, it does not lose nearly as much weight as by the old method. Of course, you must be certain that absolutely all the sugar is dissolved properly before counting the three minutes’ boiling. If the sugar is warmed before being added it is a help. It is the sugar not being properly dissolved which is generally the cause of the jam going sugary; which answers your other question. No water is needed with this recipe. Just crush a few of the berries
until the juice begins to run. Strawberry jam may be made in the same way. The main point to remember is to boil very hard for three minutes, giving it plenty of room in the pan.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19410110.2.59.3.1
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New Zealand Listener, Volume 4, Issue 81, 10 January 1941, Page 46
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238Quick Raspberry Jam New Zealand Listener, Volume 4, Issue 81, 10 January 1941, Page 46
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