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Raspberries, Wet

A preserved raspberry dish made by boiling raspberries with clarified sugar, then adding currant juice to form a jelly.

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 fruit

  1. Wash the raspberries thoroughly.

  2. Boil the raspberries with enough clarified sugar to cover them until they boil up 10 to 12 times. Remove from heat and skim off any foam.

  3. Transfer the fruit to a pan.

Make the syrup

  1. The next day, drain the syrup.

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

Pot and cover

  1. Place the raspberries into pots.

  2. Pour the syrup over the raspberries in the pots.

  3. 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
Provide the main fruit flavour and the body of the finished preserve.
Clarified sugar
Sweetens the fruit and, in concentrated syrup, helps preserve it and set it to a jelly.
Currant juice
Adds tart acidity and flavour, and helps the syrup thicken to a light jelly.

The step that matters

Boiling the syrup to a light jelly consistency. Sugar concentration decides whether the syrup sets and keeps. Stop too early and it stays runny; boil too long and it turns thick and sticky. Check the consistency by eye as it cooks.

“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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