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Dessert

White Raspberry-Jam

A jam made from raspberries, sugar, and white currant juice, boiled and stored in jars.

From an old cookbook · modernised transcription
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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 ↓

White Raspberry-Jam

Ingredients

Directions

Prepare

  1. Crush the raspberries finely.

Cook

  1. Add the sugar and currant juice in equal weight.

  2. Boil over a clear, low fire for 30 minutes, stirring well.

Pot and store

  1. Pour into pots or jars.

  2. 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.

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
Supply the main fruit flavour and the body of the jam.
Loaf sugar
Sweetens the jam and, with the fruit's acid and pectin, helps it set and keep.
White currant juice
Adds acidity and natural pectin to help the jam set.

The step that matters

Boiling over a low fire while stirring well. Sugar-rich jam can scorch on the bottom of the pan if it is left unstirred or the heat is too high. A steady, gentle boil with constant stirring cooks the fruit and concentrates the sugar evenly without burning.

“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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