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Raspberry Jam Without Seeds

A jam made from raspberries and red currants, cooked with sugar and water, then strained and boiled to a pearl stage.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and red currant 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 ↓

Raspberry Jam Without Seeds

Ingredients

Directions

Prepare the fruit

  1. Bruise the currants in a preserving pan with 1 pint of water.

  2. Add the picked raspberries and stir over heat for a few minutes.

  3. Rub the mixture through a cane sieve into a large pan.

Make the jam

  1. Boil the sugar with just enough water to dissolve it until it reaches the pearl stage.

  2. Add the pulp to the sugar and boil sharply for 20 minutes, stirring constantly.

  3. When the jam drapes off the edge of the spoon, pour it into pots.

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 + red curranttop 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
Provide the main fruit flavour and most of the jam's body once pulped.
Red currants
Add natural pectin and tartness to help the jam set.
Sugar
Sweetens the jam and, boiled and concentrated, helps it set and keeps it preserved.

The step that matters

Boiling the pulp with the sugar. Boiling sharply for the full 20 minutes concentrates the sugar and drives off water so the pectin can gel. Stirring constantly prevents the sugar from scorching on the base of the pan, which would give a burnt taste.

“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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