Why it works: Sugar and brandy are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 11,939 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Raspberry Jam
Ingredients
Directions
Prepare the jam
Rub the raspberries through a wicker sieve.
In a preserving pan, combine the raspberry pulp and sugar over medium heat.
Once it begins to boil, skim off any foam and stir for 20 minutes.
Pour the jam into small pots.
Seal the pots
Cut white paper to fit the tops of the pots.
Dip the paper in brandy.
Place the paper over the jam when cold, securing with a double layer of paper.
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.
Photo for illustrative purposes only · Contact us to use it
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 + brandytop 19% of all pairsSmell alikelowCooked together11,939 recipes
Shared aroma: beta-damascenone (apple, rose).
Sugar and brandy barely smell alike, yet cooks put them together in 11,939 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 fruit flavour and the pulp that forms the body of the jam.
- Sugar
- Sweetens the jam and, as it cooks down, helps it set and keep.
The step that matters
Skimming the foam and stirring once boiling. Foam is impurities and air that can cloud the jam and spoil its clean flavour, so it should be skimmed off. Stirring keeps the sugar and pulp from sticking and scorching on the base of the pan while the jam reduces and thickens.
“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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