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Dessert

Black Currant Jelly

A sweet preserve made from black currant juice and sugar, boiled to a jelly consistency.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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 ↓

Black Currant Jelly

Ingredients

Directions

  1. Mash the currants well and strain them through a sieve.

  2. Combine 1 pint of juice with 1 pound of sugar in a pot.

  3. Boil the mixture for 20 minutes.

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 currant juice
Provides the fruit flavor and the liquid base that the sugar dissolves into.
Loaf sugar
Sweetens the jelly and, as it boils, helps the juice thicken and set.

“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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