Skip to main content
Dessert

Raspberry Marmalade

A fruit preserve made from raspberries and sugar, cooked until thick.

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

Raspberry Marmalade

Ingredients

Directions

Prepare the raspberries

  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 over heat until it is half its original volume.

Make the marmalade

  1. Clarify 2 lbs of sugar and boil it until it reaches a soft ball stage.

  2. Mix the clarified sugar with the raspberry pulp.

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

  4. Pour the marmalade into pots for storage.

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

Fresh raspberries
Provide the fruit flavour, natural pectin and most of the body of the marmalade.
Sugar
Adds sweetness and, once boiled, helps the mixture thicken and set as it cools.

The step that matters

Boiling the sugar and pulp together. Sugar must be fully dissolved and boiled to the right concentration before it is combined with the fruit. Under-boiling can leave the marmalade runny, while overboiling can make it stiff or caramelised.

“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