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Canning Red Raspberries

A method for preserving raspberries in jars using sugar syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Canning Red Raspberries

Ingredients

Directions

Pack the jars

  1. Fill jars with raspberries, shaking them down gently without crushing.

  2. Adjust covers and rubbers, then place jars in a kettle of cold water.

Process and seal

  1. Bring water to a boil and boil until steam issues from the jar when opened.

  2. Lift jars from the kettle and fill to the brim with hot syrup made from sugar, water, and currant juice.

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

Fresh red raspberries
Provide the fruit, which softens and holds its shape in the hot canning process.
Sugar
Sweetens the fruit and, with water, makes the syrup that fills the jars.
Currant juice
Adds tartness that balances the sweetness and brightens the raspberry flavor.

The step that matters

Boil the jars until steam issues from the jar when opened. The jars must be heated through so the contents reach a temperature high enough to kill spoilage microbes and form a good seal. Undercooked jars can spoil on storage.

“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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