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Dessert

Another Raspberry Jelly

A preserved raspberry jelly made by simmering raspberries, straining the juice, boiling with sugar, and optionally adding white currants.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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 ↓

Another Raspberry Jelly

Ingredients

Directions

Make the juice

  1. Bruise the raspberries slightly and simmer them gently for 4 to 5 minutes to draw out the juice.

  2. Strain the juice and weigh it.

  3. Boil the juice quickly for 20 minutes.

Make the jelly

  1. Remove from heat and add 3/4 pound of sugar for each pound of juice, stirring until dissolved.

  2. Return the pan to the heat and boil the mixture for 12 to 15 minutes, stirring constantly.

  3. Skim off any foam that forms on the surface.

  4. To check if the jelly is done, it should fall from a spoon in a jelly-like consistency.

  5. For improved color and firmness, mix in 1/4 to 1/3 of the juice from ripe white currants.

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 + white curranttop 29% of all pairs
    Smell alikelow
    Cooked 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 flavour, colour and pectin-bearing juice that sets the jelly.
Sugar
Sweetens the jelly and helps it set by binding water and firming the gel.
White currants
Add natural pectin and acidity that improve colour and firmness.

The step that matters

Boiling the sugar into the juice. Boiling must be stirred constantly and timed so the mixture reaches gelling concentration; too little boiling leaves the jelly runny, while overboiling can darken colour and make it stiff or sugary.

“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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