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 finely.
Stir in the sugar and white currant juice.
Cook
Boil the mixture for 30 minutes over low heat.
Skim off any foam that forms.
Pot and store
Pour the jam into pots or glasses and seal with brandy papers.
Store 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, body and bulk of the jam.
- Loaf sugar
- Sweetens the jam and helps it set as it cooks down and thickens.
- White currant juice
- Adds natural acidity and pectin that help the jam set.
The step that matters
Boil the mixture for 30 minutes over low heat. Jam sets as water evaporates and pectin and sugar thicken the fruit. Too little cooking leaves it runny, while heat that is too high can scorch the sugar and dull the flavour.
“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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