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Raspberries, Wet

A preserved raspberry dish made by boiling raspberries with 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

Make the syrup and fruit

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

  2. Boil until it reaches a rolling boil, allowing the raspberries to boil up 10 to 12 times.

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

Rest and pot

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

Finish and cover

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

  2. 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 and provide the main fruit flavor and body of the preserve.
Clarified sugar
Sweetens and draws moisture from the fruit, and helps preserve it by binding water.
Currant juice
Adds natural pectin and acidity so the syrup sets to a light jelly consistency.

The step that matters

Boiling the raspberries in sugar. Boiling the fruit in sugar must reach a true rolling boil so the sugar concentrates and the fruit firms. Undercooking leaves the syrup thin and the fruit prone to spoiling.

“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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