Why it works: Raspberry and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 3,101 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓
Raspberry Jelly
Ingredients
Directions
Prepare
Heat and strain the raspberry juice.
In a granite kettle, combine the juice and sugar.
Make the jelly
Boil over heat until it thickens; test by pouring a little on a plate.
Carefully remove any scum that rises.
Pot and store
Pour the jelly into small glasses, cover, and store in a dry place.
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.
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Raspberry + sugartop 21% of all pairsSmell alikelowCooked together3,101 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
- Raspberry juice
- Provides the main flavour and the liquid that the sugar dissolves into and thickens.
- Sugar
- Sweetens the jelly and, as it boils down, helps it set into a firm gel.
The step that matters
Testing for thickness. Jelly sets as water evaporates and sugar concentrates, so boiling too briefly leaves it runny, while boiling too long makes it stiff. Testing a spoonful on a cold plate shows whether it has reached a 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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