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Dessert

Raspbeery Jam

A preserve made from raspberries, sugar, and currant juice, boiled until it jellies.

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 ↓

Raspbeery Jam

Ingredients

Directions

Make the jam

  1. Mash the raspberries in a preserving kettle.

  2. Add the white sugar and currant juice.

  3. Boil gently until the mixture jellies on a cold plate.

  4. Pour into small jars.

Seal and store

  1. Cover with brandy paper and tie a thick white paper over the jars.

  2. Store in a dark, dry, and cool 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. 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 fruit flavor and bulk of the jam.
White sugar
Sweetens the jam and helps it set into a spreadable gel.
Currant juice
Adds natural pectin and acidity to help the jam jell.

The step that matters

Boil gently until the mixture jellies on a cold plate. Sugar and fruit pectin set only at the right concentration. Undercooked jam stays runny, while overcooking makes it stiff and can darken the flavor. Testing a spoonful on a cold plate shows whether it has reached the gel point.

“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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