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Dessert

Another Raspberry Jelly

A preserved raspberry jelly made by simmering raspberries, straining the juice, boiling with sugar, and testing for set consistency.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and white currant work together. They rank in the top 29% of all ingredient pairs, and cooks put them together in 59 recipes. The science ↓

Another Raspberry Jelly

Ingredients

Directions

Prepare the juice

  1. Bruise the raspberries slightly and simmer them gently for 4 to 5 minutes to extract the juice.

  2. Strain the juice and weigh it.

  3. Boil the juice quickly for 20 minutes.

Make the jelly

  1. Remove from heat and add 3 lbs of sugar for each 4 lbs of juice, stirring until dissolved.

  2. Return the pan to the heat and boil the mixture for an additional 12 to 15 minutes, stirring constantly.

  3. Skim off any foam that forms on the surface.

Test and finish

  1. To check if the jelly is done, it should fall from a spoon in a jelly-like consistency.

  2. Avoid using tin or iron utensils to prevent discoloration.

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. Sugar + white curranttop 29% of all pairs
    Smell alikelow
    Cooked together59 recipes

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Raspberries
Provide the main flavour, colour and the juice that forms the jelly.
Sugar
Adds sweetness and, with boiling, helps the juice set into a gel.
White currants
Add extra pectin and acidity to help the jelly set.

The step that matters

Reaching the setting point. The setting point is the step most likely to go wrong. Sugar must dissolve before the final boil, and the mixture needs enough boiling for pectin and sugar to set. Undercooked jelly stays runny; overcooked jelly can turn 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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