Why it works: Raspberry and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 3,101 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓
Strawberry-Raspberry Preserves
Ingredients
Directions
Prepare the juice
Crush, heat, and extract juice from raspberries.
Make the preserves
Combine 1 cup of raspberry juice with 2 ½ cups of sugar in a pot.
Bring to a boil and stir until sugar dissolves.
Add 1 quart of hulled strawberries and cook until thick.
Pour into sterilized jars and seal.
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.
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Raspberry + sugartop 21% of all pairsSmell alikelowCooked together3,101 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
- Sugar
- Sweetens the preserves and, with the fruit's pectin and acid, helps them thicken and set.
- Strawberries
- Provide the main fruit flavour and body that the preserves cook down into.
- Raspberry juice
- Supplies the liquid base and extra raspberry flavour for the preserves.
The step that matters
Cook until thick. Preserves set as water evaporates and sugar and fruit pectin gel together. Stopping too early leaves a runny spread that may spoil sooner, while overcooking can make it stiff and dull.
“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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