{"id":7863,"slug":"raspberry-jam","title":"RASPBERRY JAM","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["Five pounds of red raspberries (not too ripe)","Five pounds of loaf sugar","One quart of currant juice"],"ingredients_norm":["red raspberry","loaf sugar","currant juice"],"steps":["To five pounds of red raspberries (not too ripe) add five pounds of loaf sugar.","Mash the whole well in a preserving kettle (to do this thoroughly use a potato masher).","Add one quart of currant juice, and boil slowly until it jellies.","Try a little on a plate; set it on ice, if it jellies remove from the fire, fill in small jars, cover with brandied paper and tie a thick white paper over them.","Keep in a dark, dry, cool place.","If you object to seeds, press the fruit through a sieve before boiling."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w101:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f895d81c0fa06884e39e591bd409773b225252ef4abf95beb18afb86c9ab0834","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:05:13Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/raspberry-jam"}