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Raspberry and Currant Jam

Jam made from raspberries, currants, and sugar, cooked until thick.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Currant and sugar are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 12,256 recipes. The science ↓

Raspberry and Currant Jam

Ingredients

Directions

Prepare the fruit

  1. Pick and clean the raspberries and currants.

  2. Mash the fruits together in a bowl.

Cook the jam

  1. Add ¾ pound of sugar to the fruit mixture.

  2. Cook the mixture over medium heat for about 45 minutes.

  3. Remove from heat and pour into jars.

  4. Seal the jars to store the jam.

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. Currant + sugartop 26% of all pairs
    Smell alikelow
    Cooked together12,256 recipes

Currant and sugar barely smell alike, yet cooks put them together in 12,256 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Raspberries
Provide the main fruit flavor and the bulk of the jam's body once cooked down.
Currants
Add natural pectin and tartness that help the jam thicken and set.
Sugar
Sweetens the jam and helps it thicken and keep as the fruit cooks.

The step that matters

Cooking the mixture over medium heat. Cooking drives off water and concentrates the fruit and sugar so the jam thickens. Too little cooking leaves it runny, while overcooking can scorch the sugar and dull the flavor.

“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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