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Dessert

Raspberry Marmalade

A preserve made from fresh raspberries simmered, strained, and cooked with sugar until thick.

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 often.

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

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

Add sugar and set

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

  2. Continue boiling for another 10 minutes, checking for thickness and jelliness on a skimmer.

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 the bulk of the pulp that sets the marmalade.
Sugar
Sweetens the marmalade and helps it thicken and set as it boils down.

The step that matters

Adding the sugar off the heat and checking the set. Stirring sugar in off the heat helps it dissolve fully without scorching. Boiling then drives off water so the sugar and pectin can gel; undercooked marmalade stays runny, 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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