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Dessert

Red Raspberry Jam

A jam made from mashed red raspberries, currant juice, and sugar, boiled until thick and sealed in jars.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Currant and sugar 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 ↓

Red Raspberry Jam

Ingredients

Directions

Prepare

  1. Mash the raspberries well.

  2. Mix the mashed raspberries with the currant juice.

  3. Weigh the mixture and add an equal quantity of granulated sugar.

Cook and seal

  1. Boil slowly until the mixture is quite thick.

  2. Seal in glass jars.

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. Currant + sugartop 26% of all pairs
    Smell alikelow
    Cooked together12,256 recipes

Currant and sugar 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 main fruit flavour, bulk and pectin-based body as the jam cooks down.
Currant juice
Adds extra fruit acidity and natural pectin that help the jam set.
Granulated sugar
Sweetens the jam and, with the fruit's acid and pectin, helps it gel and keeps it preserved.

The step that matters

Boil slowly until the mixture is quite thick. Sugar and pectin only set properly when enough water has evaporated and the mixture reaches gelling concentration. Stopping too early leaves a runny jam, while overcooking can darken and dull the flavour.

“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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