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 ↓
Kaspberry Jam
Ingredients
Directions
Prepare the fruit
Gather raspberries in fine weather and use them as soon as possible.
Remove the stalks from the raspberries.
Place the raspberries in a preserving pan.
Break the raspberries with a wooden spoon.
Cook the jam
Boil the raspberries for 30 minutes, stirring well.
Add the red currant juice and sugar.
Boil again for 30 minutes.
Skim the jam well after adding the sugar to ensure it is clear.
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.
-
Sugar + red curranttop 26% of all pairsSmell alikelowCooked 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 the body of the jam.
- Sugar
- Sweetens the jam and helps it thicken and keep as it sets.
- Red currant juice
- Adds acidity and tartness, giving the jam a brighter flavour and helping it set.
The step that matters
Skim the jam after adding the sugar. Foam rises to the surface as the fruit and sugar boil. Removing it keeps the jam clear and free of froth, so it looks clean in the jar.
“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.
More raspberry jam recipes
You might also like
Red Currant Jelly65 recipes
Currant Ice Cream32 recipes
Currant Sherbet9 recipes
Currant and Raspberry Ice7 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.