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Dessert

Raspberry Jam, Another Way

A jam made from raspberries, sugar, and red currant juice, boiled and stirred.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Sugar and red currant are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 1,156 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Raspberry Jam, Another Way

Ingredients

Directions

Prepare

  1. Weigh equal amounts of raspberries and sugar.

  2. Pound the sugar until fine.

Make the jam

  1. Layer the raspberries and sugar alternately in a preserving pan.

  2. Pour 1 pint of red currant juice over the layers.

  3. Add 1 pound of sugar to the mixture.

  4. Boil for 20 minutes, skimming off any foam.

  5. Stir only enough to prevent sticking.

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 + red curranttop 26% of all pairs
    Smell alikelow
    Cooked together1,156 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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 most of the jam's body.
Sugar
Preserves the fruit and helps it set into a gel as the mixture thickens.
Red currant juice
Adds tartness and natural pectin to help the jam set.

The step that matters

Boil for 20 minutes, skimming off any foam.. The mixture must reach a concentration of sugar and acid high enough to gel as it cools. Skimming removes foam so the jam stays clear and does not spoil its appearance.

“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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