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Dessert

Raspberry Marmalade

A preserve made from raspberries and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Raspberry Marmalade

Ingredients

Directions

Prepare the pulp

  1. Rub the raspberries through a sieve to obtain the pulp.

  2. Put the pulp into a saucepan.

  3. Heat it, stirring until it reduces by half.

Make the marmalade

  1. Add the clarified sugar that has been boiled to a soft ball stage, and stir well.

  2. Return the mixture to the heat.

  3. Bring it to a boil a few times.

  4. Pour the marmalade into pots.

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

What each ingredient does

Raspberries
Provide the fruit pulp, flavour and natural pectin that help the marmalade set.
Sugar
Sweetens the fruit and, when boiled, thickens the mixture and helps it set.

The step that matters

Reducing the raspberry pulp by half. Cooking the pulp down concentrates its flavour and removes water, so the marmalade thickens properly. Stirring prevents scorching on the bottom of the saucepan.

“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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