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Canning Red Raspberries

A method for preserving red raspberries in jars using sugar syrup and currant juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and currant 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 ↓

Canning Red Raspberries

Ingredients

Directions

Prepare the jars

  1. Fill jars with raspberries, shaking them down gently without crushing.

  2. Adjust the covers and rubbers.

Process

  1. Place jars in a kettle of cold water.

  2. Bring the water to a boil.

  3. Boil until steam issues from the jars when opened.

  4. Remove jars from the kettle.

Add syrup

  1. Fill to the brim with hot syrup made from sugar and water.

  2. For each pint can of raspberries, add currant juice to the syrup.

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 + curranttop 26% of all pairs
    Smell alikelow
    Cooked together12,256 recipes

Sugar and currant 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

Red raspberries
Provide the fruit, which holds its shape when packed gently and not crushed.
Sugar
Sweetens the fruit and, in the syrup, helps preserve the berries' texture and flavor.
Currant juice
Adds tartness and acidity that brightens the raspberry flavor.

The step that matters

Shaking the raspberries down gently without crushing. Crushed berries release juice and break down, leaving a mushy texture and cloudy syrup. Gentle packing keeps the fruit whole and the jar looking clear.

“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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