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Dessert

Raspberry Jellies

A gelatin-based confection made with glucose, sugar, water, apple jelly, tartaric acid, raspberry essence, and carmine color.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Apple and raspberry work together. They rank in the top 9% of all ingredient pairs, and cooks put them together in 282 recipes. Both carry damascenone, which smells apple, rose. The science ↓

Raspberry Jellies

Ingredients

Directions

Prepare the gelatine

  1. Soak the gelatine in cold water until soft.

Make the jelly

  1. Boil the glucose, sugar, and water until it reaches a stiff ball stage.

  2. Remove from heat and stir in the soaked gelatine until dissolved.

  3. Skim off any scum that rises to the surface.

  4. Add the apple jelly, tartaric acid, raspberry essence, and enough carmine color to achieve a bright red.

Set, steep and dry

  1. Mould the mixture into raspberry shapes and place in a cool area to set.

  2. Once set, layer the jellies in a crystallizing tin and cover with cold syrup.

  3. Let them sit undisturbed for 12 hours, then drain excess syrup.

  4. Transfer the jellies to clean trays to dry, then pack them.

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. Apple + raspberrytop 9% of all pairs
    Smell alikemoderate
    Cooked together282 recipes

    Shared aroma: damascenone (apple, rose).

  2. Apple + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Raspberry + sugartop 21% of all pairs
    Smell alikelow
    Cooked together3,101 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Apple and sugar barely smell alike, yet cooks put them together in 16,478 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

Gelatine
Forms the firm, elastic gel that gives the jellies their body.
Glucose
Adds sweetness and softness while limiting crystallization, keeping the texture smooth.
White sugar
Provides sweetness and bulk, helping the jelly set firm when boiled to a stiff ball stage.
Apple jelly
Adds pectin and body, supporting the gel structure and a fruity base.
Tartaric acid
Adds sharp acidity that balances the sweetness and brightens the fruit flavour.
Raspberry essence
Adds aroma that gives the jellies their raspberry character.

The step that matters

Skim off any scum before adding the flavourings. Scum left on the surface would mar the clear, glossy appearance of the set jelly and could carry impurities into the finished sweets.

Swap the raspberry

How well each one fits the dish's main ingredients (apple, sugar):

  1. Pearfits better
  2. Vanillafits better
  3. Apricotfits better
  4. Raspberrythe original

Fit is the average pairing score against apple, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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