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To Preserve Raspberries

A method for making raspberry preserve using raspberries, red currant juice, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Red currant and sugar are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 1,156 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

To Preserve Raspberries

Ingredients

Directions

Prepare

  1. Gather raspberries on a dry day.

  2. In a preserving pan, layer raspberries and red currant juice with sugar alternately.

  3. Shake the pan frequently until the sugar dissolves.

Cook

  1. Gently stir the mixture with a silver spoon, removing fruit from the sides of the pan.

  2. Once it boils, skim off any foam and let it boil for 25 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Red currant + sugartop 26% of all pairs
    Smell alikelow
    Cooked together1,156 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Raspberries
Supply the main fruit flavour and the bulk of the preserve.
Red currant juice
Adds liquid and tartness, which helps the preserve set.
Sugar
Preserves the fruit and thickens the syrup as it cooks.

The step that matters

Boiling for 25 minutes after the mixture boils. Boiling concentrates the sugar and fruit juices until they reach the level needed to set. Too short a boil leaves the preserve runny and prone to spoiling, while too long can darken and dull the fresh fruit flavour.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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