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Raspberries, Wet

Wet raspberries are boiled with sugar, drained, and set in syrup with currant juice to form a jelly-like preserve.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and currant are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 12,256 recipes. The science ↓

Raspberries, Wet

Ingredients

Directions

Prepare the raspberries

  1. In a pot, combine raspberries and enough clarified sugar to cover them.

  2. Boil the mixture until it bubbles, allowing the fruit to boil up 10 to 12 times.

  3. Remove from heat, skim off any foam, and transfer the fruit to a pan.

Rest and syrup

  1. The next day, drain off the syrup and place the raspberries into pots.

  2. Boil the syrup with an equal amount of currant juice until it reaches a light jelly consistency.

  3. Pour the syrup over the raspberries in the pots and cover with paper once cooled.

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 + curranttop 26% of all pairs
    Smell alikelow
    Cooked together12,256 recipes

Sugar and currant barely smell alike, yet cooks put them together in 12,256 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Raspberries
Hold their shape during repeated boiling and provide the main fruit flavour.
Clarified sugar
Draws water out of the fruit and forms the syrup that preserves it.
Currant juice
Adds tartness and natural pectin so the syrup sets to a light jelly.

The step that matters

Boiling the raspberries in sugar. Boiling too hard or too long can break the fruit apart. Sugar must fully cover the berries so they are preserved evenly, and the syrup should be cooled and drained before pouring so the jelly-like set forms properly.

“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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