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Dessert

Good Red or White Raspberry Jam

A jam made from raspberries, currant juice, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Currant and sugar 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 ↓

Good Red or White Raspberry Jam

Ingredients

Directions

Boil the fruit

  1. Boil the raspberries and currant juice quickly for 20 minutes.

Add sugar and finish

  1. Remove the pan from the heat and stir in the sugar until dissolved.

  2. Return the pan to the heat and boil for an additional 10 minutes.

  3. Skim the preserve continuously from the beginning.

  4. Stir the preserve continuously from the beginning.

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. Currant + sugartop 26% of all pairs
    Smell alikelow
    Cooked together12,256 recipes

Currant and sugar 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

Raspberries
Provide the main fruit flavour and the body of the jam.
Currant juice
Adds natural pectin and tartness to help the jam set.
Sugar
Sweetens the jam and, once dissolved, helps it set and keep.

The step that matters

Stir the preserve continuously from the beginning. Constant stirring keeps the fruit from sticking and scorching on the base of the pan, which would give the jam a burnt taste. Skimming as it boils removes foam so the jam looks clear and tastes clean.

“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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