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Dessert

Raspberry Marmalade

A preserve made from raspberries and sugar boiled 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 the stalks and leaves.

  2. Mash the raspberries and pass them through a fine sieve.

  3. Reduce the raspberry pulp on the fire until it is half its original volume.

Make and combine

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

  2. Mix the clarified sugar with the raspberry pulp.

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

Pot

  1. 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

Raspberries
Provide the fruit flavour and the pulp that forms the body of the marmalade.
Sugar
Sweetens the marmalade and, when boiled, helps it thicken and set as it cools.

The step that matters

Reducing the raspberry pulp. Cooking the pulp down to half its volume concentrates the fruit flavour and removes excess water, so the marmalade has enough body to set once the sugar is added.

“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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