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Dessert

Raspberry and Currant Jam

Jam made from red currants, raspberries, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Red currant and sugar are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 1,156 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Raspberry and Currant Jam

Ingredients

Directions

Prepare

  1. Combine raspberries and red currants in a clean preserving pan.

  2. Add sugar in small lumps, stirring occasionally until it boils.

Cook

  1. Skim off any foam and boil gently for 45 minutes.

Jar and store

  1. Pour the jam into jars and cover as usual.

  2. Store in a dry, airy place.

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. Red currant + sugartop 26% of all pairs
    Smell alikelow
    Cooked together1,156 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

Red currants
Provide the tart acidity and natural pectin that help the jam set.
Sugar
Sweetens the fruit and, as it dissolves and concentrates, helps the jam thicken and keep.
Raspberries
Add sweet floral aroma and fruity flavour to balance the tart currants.

The step that matters

Skim off any foam and boil gently for 45 minutes. Foam hides scum and air that can cloud the jam, and a gentle boil concentrates the fruit and sugar without scorching. A rolling boil that is too hard can burn the sugar and break down the fruit's pectin, weakening the 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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