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
Make the jam
Mash the raspberries and mix with an equal weight of loaf sugar and half their weight of white currant juice.
Boil the mixture for 30 minutes over low heat, skimming well.
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 and the bulk of the jam.
- Loaf sugar
- Adds sweetness and helps the jam set while preserving it.
- White currant juice
- Adds acidity and natural pectin to help the jam thicken.
The step that matters
Boil 30 minutes over low heat, skimming well. A long, gentle boil evaporates water so the jam thickens and sets. Skimming removes foam and scum, which would otherwise cloud the jam and can spoil it during storage.
“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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