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Dessert

Red Raspberry Jam

A jam made by boiling raspberries, currant juice, and sugar until thick.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and currant 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 ↓

Red Raspberry Jam

Ingredients

Directions

  1. Mash the raspberries in a large pot.

  2. Add the currant juice and sugar to the pot.

  3. Boil the mixture for 20 minutes or until it thickens.

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 + curranttop 26% of all pairs
    Smell alikelow
    Cooked together12,256 recipes

Sugar and currant 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.
Sugar
Sweetens the jam, helps it set, and preserves it by binding water.
Currant juice
Adds acidity and natural pectin, which helps the jam thicken and gel.

The step that matters

Boil until it thickens. As water evaporates, the sugar, acid and pectin reach the concentration needed to gel. Stopping too early leaves the jam runny, while boiling too long can scorch the sugar and make it stiff.

“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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