Raspberry Marmalade
Ingredients
Directions
Prepare the pulp
Rub the raspberries through a sieve to obtain the pulp.
Make the marmalade
Put the pulp into a saucepan and heat it, stirring until it reduces to half.
Add the clarified sugar to the pulp and stir well.
Bring the mixture to a boil a few times, then pour it into pots.
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
What each ingredient does
- Raspberries
- Provide the fruit pulp that gives the marmalade its flavour and body.
- Sugar
- Sweetens the marmalade and helps it thicken and set as it cooks.
The step that matters
Reducing the pulp to half. Cooking the pulp down concentrates its flavour and removes water, so the mixture thickens properly once sugar is added. Stirring keeps it from scorching on the bottom of the pan.
“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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