Why it works: Sugar and white currant work together. They rank in the top 29% of all ingredient pairs, and cooks put them together in 59 recipes. The science ↓
To Make White Raspberry-Jam
Ingredients
Directions
Prepare
Wash and dry the raspberries thoroughly.
Mash the raspberries finely and mix in the sugar and white currant juice.
Cook and store
Boil the mixture over a clear, low flame for 30 minutes, skimming off any foam.
Pour the jam into pots or jars and seal with brandy paper.
Store in a dry place for use.
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.
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Sugar + white curranttop 29% of all pairsSmell alikelowCooked together59 recipes
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Raspberries
- Provide the main flavour and fruit body that the jam is built around.
- Loaf sugar
- Sweetens the jam and, as it cooks down, helps it set and keeps it preserved.
- White currant juice
- Adds natural acidity and pectin-rich liquid that helps the jam set.
The step that matters
Skimming off the foam while boiling. Foam is made of air, proteins and fruit debris that rise as the mixture heats. Removing it keeps the jam clear and prevents off flavours and cloudiness in the finished preserve.
“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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