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Dessert

To Make Raspberry Jam

A jam made from raspberries, sugar, and white currant juice boiled and jarred.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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To Make Raspberry Jam

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 Raspberry Jam

Ingredients

Directions

Prepare

  1. Wash and dry the raspberries thoroughly.

  2. Crush the raspberries finely.

Make the jam

  1. Add the sugar and white currant juice, and mix well.

  2. Boil the mixture over a clear, low flame for 30 minutes.

  3. Stir well, then pour into pots or jars.

Seal and store

  1. Seal with brandy paper and store in a dry place.

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.

Photo for illustrative purposes only · Contact us to use it

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 + white curranttop 29% of all pairs
    Smell alikelow
    Cooked together59 recipes

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Ripe raspberries
Provide the main fruit flavour and the bulk of the jam's body once cooked down.
Loaf sugar
Sweetens the jam and, with the fruit's pectin and acid, helps it set as it thickens.
White currant juice
Adds natural acidity and extra pectin, supporting a good set and a bright flavour.

The step that matters

Boiling over a low flame for 30 minutes. Gentle, sustained boiling evaporates water and concentrates sugar and pectin so the jam thickens. Too little cooking leaves it runny and too much can scorch it or dull the fresh fruit flavour.

“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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