Why it works: Sugar and white currant work together. They rank in the top 29% of all ingredient pairs, and cooks put them together in 59 recipes. The science ↓
Raspberry Jam
Ingredients
Directions
Prepare
Mash the raspberries in a bowl.
Add an equal weight of loaf sugar and half the weight of white currant juice to the raspberries.
Cook
Boil the mixture for 30 minutes over a clear, slow fire. Skim off any foam that forms on the surface.
Pot and store
Pour the jam into pots or glasses and seal with brandy papers. Store the jars 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.
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 + white curranttop 29% of all pairsSmell alikelowCooked together59 recipes
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Raspberries
- Provide the main fruit flavour and the bulk of the jam's body.
- Loaf sugar
- Sweetens the jam and helps it set and keep by binding water.
- White currant juice
- Adds natural acidity and pectin to help the jam set.
The step that matters
Skimming the foam. Foam that forms on the surface is air and impurities from boiling fruit and sugar. Removing it keeps the jam clear and prevents off flavours and spoilage.
“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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