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Dessert

Raspberries, Preserved

A preserve made by boiling raspberries and white currants with sugar, then adding whole raspberries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: White currant and sugar work together. They rank in the top 29% of all ingredient pairs, and cooks put them together in 59 recipes. The science ↓

Raspberries, Preserved

Ingredients

Directions

Prepare

  1. Set aside half of the raspberries, which should be the finest.

  2. Bruise the remaining raspberries and white currants.

  3. Strain through a cloth to extract all the juice.

Make the preserve

  1. Put the juice into a preserving pan and add 3/4 pound of sugar for every pound of juice, including the weight of the whole raspberries.

  2. Boil the sugar and juice mixture, skimming off any foam.

  3. After 20 minutes, add the reserved whole raspberries and boil for an additional 10 minutes.

Test and finish

  1. To check if the preserve is ready, place a little syrup on a plate to cool; it should jelly.

  2. Remove from heat and pour in the usual way.

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. White currant + sugartop 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

Raspberries
Provide the main flavour, colour and body of the preserve.
White currants
Add natural pectin and tartness to help the preserve set.
Sugar
Sweetens the preserve and, with boiling, helps it thicken and set.

The step that matters

Testing for a set. Pectin and sugar only form a gel once the syrup reaches the right concentration. Boiling too briefly leaves the preserve runny, while boiling too long makes it stiff, so the cooled syrup test on a plate shows when it is ready.

“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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