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 ↓
Raspberry Jelly
Ingredients
Directions
Extract the juice
Gather fresh, ripe raspberries and remove them from the stalks.
Place the raspberries in a large jar and lightly crush them with a wooden spoon.
Cover the jar and place it in a saucepan of boiling water for 45 minutes to 1 hour to extract the juice.
Strain the juice through a fine sieve or cloth and measure it.
Make and pot the jelly
In a preserving pan, combine the measured juice and 4 lb of loaf sugar.
Boil gently until the jelly thickens when a small amount is poured on a cold plate.
Remove any scum that rises to the surface.
Pour the jelly into small pots, cover, and store in a dry place.
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
- Loaf sugar
- Provides sweetness and, with the fruit's pectin and acid, helps the juice set into a firm jelly.
- Raspberry juice
- Supplies the fruit flavour, colour and liquid base that the sugar cooks down into jelly.
The step that matters
Boiling to the setting point. Boil gently until a drop on a cold plate wrinkles when pushed. Too little boiling leaves the jelly runny, while overcooking can make it stiff, dull, or sugary as water evaporates and sugar concentrates.
“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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