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Raspberry Marmalade

A preserve made from fresh raspberries and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Sugar and raspberry 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 ↓

Raspberry Marmalade

Ingredients

Directions

Prepare the pulp

  1. Pick fresh ripe raspberries and simmer them gently for about 10 minutes, stirring constantly.

  2. Pour the raspberries and their juice into a clean half sieve and rub them through with a wooden spoon, leaving the seeds behind.

Make the marmalade

  1. Weigh the fruit and boil it quickly for 8 to 10 minutes.

  2. Remove the pan from the heat and gradually stir in ¾ pound of sugar for every pound of pulp until dissolved.

  3. Continue boiling for another 10 minutes, checking the thickness of the preserve.

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. Sugar + raspberrytop 21% of all pairs
    Smell alikelow
    Cooked 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

Fresh ripe raspberries
Provide the main fruit flavour, natural pectin and acid that help the preserve set.
Sugar
Sweetens the preserve and helps it thicken and keep as it cooks.

The step that matters

Dissolving the sugar off the heat. Sugar added to boiling fruit can crystallise or scorch if not fully dissolved. Stirring it in gradually with the pan off the heat lets it dissolve evenly before the final boil, which helps the preserve set smoothly.

“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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