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Dessert

Red or Black Raspberry Jam

Jam made from raspberries, currants, and sugar boiled until thick.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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 ↓

Red or Black Raspberry Jam

Ingredients

Directions

Prepare the fruit

  1. Mash the raspberries and currants well.

  2. Boil the fruit for 20 minutes.

  3. Weigh the mixture.

Make the jam

  1. Add 3/4 pound of sugar for every pound of fruit.

  2. Continue boiling until no juice gathers when tested on a plate.

Store

  1. Pour the jam into glasses or stone jars for storage.

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

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.

  1. Currant + sugartop 26% of all pairs
    Smell alikelow
    Cooked 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 flavour and pectin-bearing body for the jam.
Currants
Add tartness and natural pectin to help the jam set.
Sugar
Sweetens the jam and helps it thicken and preserve well when boiled.

The step that matters

Testing for set. Jam sets as the sugar and pectin concentrate, so boiling must continue until a cooled test on a plate shows no runny juice. Stopping too early leaves loose jam, while overcooking can make it stiff.

“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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