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Dessert

Raspberry Marmalade

A preserve made from fresh raspberries and sugar, simmered and boiled until thick.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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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.

Cook and sweeten

  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 and jelliness on a skimmer to determine doneness.

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

What each ingredient does

Raspberries
Provide the flavor, color, and most of the pulp that becomes the marmalade.
Sugar
Sweetens the fruit and, with boiling, helps thicken the pulp into a spreadable set.

The step that matters

Testing doneness on the skimmer. Sugar and fruit only set once enough water has boiled off and the mixture reaches the right concentration. Stopping too early leaves the marmalade runny, while boiling too long makes it stiff and dull, so checking the thickness on a cool skimmer matters.

“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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