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 ↓
Easpbekby Jelly
Ingredients
Directions
Extract the juice
Gather fresh, ripe raspberries and remove them from the stalks.
Place the raspberries in a large jar and lightly crush them with a wooden spoon.
Cover the jar and place it in a saucepan of boiling water for 1 hour to extract the juice.
Strain the juice through a fine sieve or cloth.
Make the jelly
Measure the juice and add ½ lb of loaf sugar for every pint of juice.
Put the juice and sugar in a preserving pan over the fire.
Boil gently until the jelly thickens, testing by pouring a little on a plate.
Remove any scum that rises to the surface.
Pot and store
Pour the jelly into small pots, cover, and store in a dry place.
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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Raspberry + sugartop 21% of all pairsSmell alikelowCooked 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 main flavour and liquid that the sugar dissolves into and the jelly sets from.
- Loaf sugar
- Sweetens the jelly and, with the fruit, helps it thicken and set as it boils.
The step that matters
Boiling until the jelly thickens. Boiling drives off water and concentrates the sugar and fruit pectin so the mixture sets. Undercooked jelly stays runny, while overcooking can make it stiff or sugary. Testing a spoonful on a cold plate shows whether it will set.
“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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