Why it works: Sugar and raspberry 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 ↓
Very Rich Raspberry Jam or Marmalade
Ingredients
Directions
Prepare the fruit
Weigh the raspberries and crush them with a wooden spoon in a preserving pan.
Cook the jam
Boil the crushed raspberries gently for about 5 minutes, stirring well.
Gradually add sugar equal to nearly or quite the weight of the fruit and boil rapidly for 15 to 20 minutes.
Remove any scum that rises to the surface while boiling.
The jam is ready when it is clear, smooth, and thick; remove it from the pan immediately to prevent setting.
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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Sugar + raspberrytop 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
- Raspberries
- Provide the fruit, flavour and pectin-bearing body that the jam is built on.
- Sugar
- Adds sweetness and helps the jam thicken and set as it cooks.
- Raspberry juice
- Adds extra liquid and raspberry flavour to the jam base.
The step that matters
Boiling rapidly after adding the sugar. Sugar must dissolve fully and the mixture must reach a rapid boil so the jam thickens and sets. Undercooking leaves it runny, while overcooking can make it stiff and dull in colour.
“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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