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Canned Raspberries with Currant Juice

A preserved raspberry preserve made with currant juice and sugar.

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 ↓

Canned Raspberries with Currant Juice

Ingredients

Directions

Make the syrup

  1. In a large pot, combine the sugar and currant juice to make a syrup.

  2. Bring the syrup to a boil.

Cook and jar

  1. Add the raspberries to the boiling syrup and continue to boil for 10 minutes.

  2. Pour the mixture into glass jars and seal immediately.

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

Sugar
Sweetens the syrup and, at this high concentration, helps preserve the fruit.
Currant juice
Adds tartness and deep fruit flavor to the syrup.
Red or black raspberries
Provide the main fruit flavor and soft texture of the finished preserve.

The step that matters

Boil the raspberries for the full 10 minutes. Sugar and heat together thicken the syrup and help make the jars shelf-stable. A shorter boil may leave the fruit under-cooked and the set and safety margin weaker, while over-boiling can make the raspberries break down and turn dull.

“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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