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Dessert

Red Raspberry Jell

A jelly made from red raspberries, water, sugar, and currant juice.

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 ↓

Red Raspberry Jell

Ingredients

Directions

Extract the juice

  1. Combine the raspberries and water in a kettle and heat until warm to extract the juice.

  2. Strain the mixture through a jelly bag to collect the juice.

Make the jelly

  1. For each pint of juice, add 1 pint of granulated sugar and 2 tablespoons of currant juice.

  2. Stir the sugar into the juice until fully dissolved.

  3. Boil the mixture for about 10 minutes, skimming off any scum that rises.

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

Red raspberries
Provide the main flavour and the juice that forms the jelly.
Granulated sugar
Sweetens the jelly and helps it set by binding water and aiding gel formation.
Currant juice
Adds natural pectin and acidity to help the jelly set and balance sweetness.

The step that matters

Boil the mixture for about 10 minutes. Boiling must be brisk enough to reach the gel point, where sugar and pectin set the jelly. Too little boiling leaves it runny, while overcooking can make it stiff. Skimming removes scum so the jelly stays clear.

“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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