Skip to main content
Dessert

Raspberry Marmalade

A preserve made by cooking raspberries with sugar until thickened.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Raspberry Marmalade

Ingredients

Directions

Prepare the fruit

  1. Clean the raspberries by removing stalks and leaves.

  2. Mash the raspberries and pass them through a fine sieve.

  3. Reduce the raspberry pulp on the fire until it is half its original volume.

Make the marmalade

  1. Clarify the sugar and boil it until it reaches a ball stage.

  2. Mix the clarified sugar with the raspberry pulp.

  3. Return the mixture to the fire and boil a few more times.

  4. Pour the marmalade 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

What each ingredient does

Raspberries
Provide the main flavour, colour and pectin-containing pulp that gives the marmalade its body.
Sugar
Sweetens the marmalade and helps it thicken and set as it boils down.

The step that matters

Reducing the raspberry pulp. Cooking the pulp down concentrates its flavour and removes excess water, so the finished marmalade thickens properly instead of staying runny.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes