Why it works: Sugar and brandy are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 11,939 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Raspberry Jam
Ingredients
Directions
Make the jam
Bruise the raspberries and sugar together in a preserving pan with a spoon.
Let the mixture simmer gently for 1 hour.
Jar and seal
When cold, transfer the jam into glass jars.
Cover the jam with a piece of paper soaked in brandy.
Tie the jars tightly to exclude air.
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.
Photo for illustrative purposes only · Contact us to use it
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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Sugar + brandytop 19% of all pairsSmell alikelowCooked together11,939 recipes
Shared aroma: beta-damascenone (apple, rose).
Sugar and brandy barely smell alike, yet cooks put them together in 11,939 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 flavour and the bulk of the jam.
- Sugar
- Sweetens the jam and helps it set and keep well.
The step that matters
Simmer gently for 1 hour. Simmering gently lets water evaporate and the sugar and fruit pectin thicken the mixture. Boiling too hard can scorch the sugar or break down the fruit, so the jam may turn dark or set poorly.
“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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