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Dessert

Another Raspberry Jelly

A preserved raspberry confection made by extracting juice, boiling, and adding sugar until it sets.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Raspberry and sugar 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 ↓

Another Raspberry Jelly

Ingredients

Directions

Extract the juice

  1. Bruise the raspberries slightly and place them over a clear fire to gently extract the juice for 20 minutes without boiling.

  2. Simmer the fruit for 4 to 5 minutes.

  3. Strain and weigh the juice.

Make the jelly

  1. Boil the juice quickly for 20 minutes.

  2. Add 3 lbs of sugar for every 4 lbs of juice. Stir until dissolved.

  3. Return the pan to the fire. Boil the mixture for 12 to 15 minutes. Stir well.

  4. Skim off any foam.

  5. Check for jelling by dropping some on a spoon; it should fall in a jelly-like consistency.

  6. Avoid using tin or iron utensils to maintain the jelly's color.

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. Raspberry + sugartop 21% of all pairs
    Smell alikelow
    Cooked 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

Raspberry juice
Provides the main flavour and liquid that sets into the jelly.
Sugar
Adds sweetness and, with boiling, helps the juice set into a firm gel.

The step that matters

Check for jelling before stopping the boil. Pectin and sugar set only at the right concentration, so testing with a cold spoon shows whether the jelly is ready. Boiling too little leaves it runny, while boiling too long 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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