Why it works: Raspberry and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 3,101 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓
Gooseberry and Raspberry Jam
Ingredients
Directions
Prepare the fruit
Boil the gooseberries in water for 10 minutes.
Remove from heat and strain to collect the pulp and juice.
Combine the gooseberry pulp and juice with raspberry juice in a pot.
Cook the jam
Add sugar and bring to a boil, stirring until dissolved.
Boil for an additional 15 minutes, then remove from heat.
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.
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Raspberry + sugartop 21% of all pairsSmell alikelowCooked together3,101 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
- Gooseberries
- Provide the main fruit pulp and natural pectin that helps the jam set.
- Raspberry juice
- Adds flavour and colour to the jam.
- Sugar
- Sweetens the jam and helps it thicken and keep.
The step that matters
Boil for an additional 15 minutes. Boiling the sugar and fruit long enough lets the mixture reach the concentration needed to set. Stopping too early can leave a runny jam, while boiling too long can darken and dull the flavour.
“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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