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Dessert

Raspberry Marmalade

A preserve made by cooking raspberries with sugar to a soft ball stage.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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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 over heat until it is half its original volume.

Make the marmalade

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

  2. Mix the sugar with the raspberry pulp and return to heat.

  3. Boil the mixture a few times.

  4. 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

What each ingredient does

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

The step that matters

Boiling the sugar and pulp mixture. Sugar must dissolve fully before the mixture is boiled again, and the boil must be long enough to reach the setting point. Too little boiling leaves it runny, while overboiling can make it stiff or caramelise and taste burnt.

“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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