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Raspberry Jelly

A preserve made by boiling raspberry juice with sugar until thickened.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Raspberry and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 3,101 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Raspberry Jelly

Oven, in the book's wordsA slow oven

Ingredients

Directions

Prepare

  1. Prepare a bright fire before starting.

  2. Combine raspberry juice and sugar in a preserving pan.

Make the jelly

  1. Stir continuously to prevent burning.

  2. Allow mixture to rise, then remove from heat and skim off any foam.

  3. Return to heat and let it rise three to four times, skimming each time.

  4. Check consistency by ensuring small flakes hang from the skimmer.

Pot and seal

  1. Once ready, pour into jars.

  2. When cold, cover jars with writing paper dipped in brandy and seal.

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. Raspberry + sugartop 21% of all pairs
    Smell alikelow
    Cooked together3,101 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

What each ingredient does

Raspberry juice
Provides the liquid and flavour base that the sugar concentrates into a jelly.
Sugar
Sweetens the jelly and, as it cooks down, helps it set into a firm gel.

The step that matters

Stir continuously to prevent burning. Sugar-rich mixtures scorch quickly on the bottom of a pan as the water evaporates, and scorched sugar gives a bitter taste and dark colour. Constant stirring spreads the heat and keeps the sugar dissolved.

“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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