Skip to main content
Dessert

Red Raspberry Jam

Jam made from raspberries, red currant juice, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Red currant and sugar are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 1,156 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Red Raspberry Jam

Ingredients

Directions

Make the jam

  1. Combine the raspberries and red currant juice in a pot.

  2. Boil the mixture for 20 minutes.

  3. Add the sugar.

  4. Bring the mixture to a boil again.

  5. Cook for an additional 5 minutes.

Seal

  1. Seal the jam while hot.

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. Red currant + sugartop 26% of all pairs
    Smell alikelow
    Cooked together1,156 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

Red raspberries
Provide the main fruit flavor and most of the jam's bulk.
Red currant juice
Adds natural pectin and acidity to help the jam set and balance sweetness.
Sugar
Adds sweetness, helps the jam thicken and set, and aids preservation.

The step that matters

Boiling again after adding the sugar. Sugar must dissolve fully and the mixture must reach a rolling boil so the pectin and acid can work and the jam can set. Cooking too briefly leaves it runny, while cooking too long can scorch the sugar and dull the flavor.

“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.

You might also like

Red Currant JellyRed Currant Jelly65 recipesCurrant Ice CreamCurrant Ice Cream32 recipesCurrant SherbetCurrant Sherbet9 recipesCurrant and Raspberry IceCurrant and Raspberry Ice7 recipes