Why it works: Currant and sugar are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 12,256 recipes. The science ↓
Raspberry Jam
Ingredients
Directions
Combine currant juice and sugar in a porcelain kettle.
Bring to a boil and skim off any foam.
Mash raspberries with their sugar until well combined.
Add the raspberry mixture to the boiling currant juice.
Boil again and then pour into jelly bowls.
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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Currant + sugartop 26% of all pairsSmell alikelowCooked together12,256 recipes
Currant and sugar barely smell alike, yet cooks put them together in 12,256 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 main fruit flavor, color and body of the jam.
- Currant juice
- Adds liquid and natural acidity to help the jam set and balance sweetness.
- Sugar
- Sweetens the jam and helps it thicken and keep its set as it cooks.
The step that matters
Boil again and then pour into jelly bowls. Jam must reach a full boil after the raspberries are added so the sugar and fruit pectin can set properly. Undercooked jam stays runny, while overcooking can make it stiff and dull.
“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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