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Preserve

To Preserve the Pulp of Black Currants

This preserves black currant pulp by crushing, boiling, pressing, adding sugar, and bottling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Black currant and sugar work together. They rank in the top 22% of all ingredient pairs, and cooks put them together in 393 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

To Preserve the Pulp of Black Currants

Ingredients

Directions

Make the pulp

  1. Crush the black currants with water in a copper preserving pan.

  2. Boil the mixture while stirring until it thickens.

  3. Press out all the pulp.

  4. Pour the pulp into an earthen pan.

Sweeten and bottle

  1. Add 4 ounces of pounded sugar for every pound of pulp and mix thoroughly.

  2. Fill the bottles.

  3. Cork the bottles.

  4. Tie them down with wire.

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. Black currant + sugartop 22% of all pairs
    Smell alikelow
    Cooked together393 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Black currants
Provide the main fruit flavour, tartness, and the pectin that helps the pulp thicken when boiled.
Pounded sugar
Sweetens the pulp and balances the tartness of the black currants.

The step that matters

Boil the mixture while stirring until it thickens. Stirring keeps the crushed fruit from scorching on the bottom of the pan, and boiling softens the fruit and releases its pectin so the pulp thickens properly.

“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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