Skip to main content
Dessert

Currant Jelly

Currant jelly made from currant juice, sugar, and strawberry flavoring, cooked to a break stage and set in jars.

From an old cookbook · modernised transcription
Jump to recipe ↓

Why it works: Currant and strawberry work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 195 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Currant Jelly

Ingredients

Directions

Make the syrup

  1. Clarify and cook the sugar until it reaches the break stage.

  2. Add the currant juice and bring to a boil.

Cook and pot

  1. Boil for three to four times until it falls from the skimmer in small sheets no larger than a lentil.

  2. Remove from heat and pour into 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 + strawberrytop 15% of all pairs
    Smell alikelow
    Cooked together195 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Sugar + strawberrytop 20% of all pairs
    Smell alikelow
    Cooked together3,060 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. 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

Currant juice
Supplies natural pectin and acid, which together let the jelly set.
Sugar
Adds sweetness and helps the jelly set and keep by binding water.

The step that matters

Boiling until the sheets fall from the skimmer. Stopping too early leaves the jelly runny, while boiling too long makes it stiff and can turn it grainy. The sheeting test shows when enough water has evaporated for the sugar and pectin to set the gel.

Swap the currant

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

  1. Vanillafits better
  2. Pineapplefits better
  3. Bananafits better
  4. Currantthe original

Fit is the average pairing score against sugar, strawberry. 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.

More currant jelly recipes

You might also like