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Dessert

Canned Raspberries with Currant Juice

A preserved raspberry dessert made by boiling raspberries in a sugar and currant juice syrup and canning the mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Canned Raspberries with Currant Juice

Ingredients

Directions

Make the syrup

  1. In a pot, combine sugar and currant juice to make a syrup.

  2. Bring the mixture to a boil.

Cook and jar

  1. Add the raspberries and continue boiling for 10 minutes.

  2. Pour the mixture into glass jars and seal immediately.

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

Sugar
Adds sweetness and, with the fruit, helps the preserve set and keep.
Currant juice
Adds tartness and liquid, giving the syrup its acidic, fruity character.
Raspberries
Provide the main fruit flavor and body of the preserve.

The step that matters

Seal the jars immediately. The contents are hot when filled, and as they cool the air above them contracts, pulling the lid down to form a vacuum seal. Delaying the seal lets air in and weakens that seal.

“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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