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White Currant Jelly

A jelly made from white currants and sugar, boiled until firm.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: White currant and sugar work together. They rank in the top 29% of all ingredient pairs, and cooks put them together in 59 recipes. The science ↓

White Currant Jelly

Ingredients

Directions

Prepare the juice

  1. Pick the currants from the stalks and place them in a jar.

  2. Put the jar in a saucepan of boiling water and simmer for 45 minutes to 1 hour to extract the juice.

  3. Strain the currants through a fine cloth or jelly bag without squeezing too much.

Make the jelly

  1. Pour the juice into a clean preserving pan and add the sugar.

  2. Simmer gently over a clear fire, stirring and skimming until firm.

Pot and store

  1. Pour the jelly into small pots, cover them, and store in a dry place.

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. White currant + sugartop 29% of all pairs
    Smell alikelow
    Cooked together59 recipes

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

What each ingredient does

White currant juice
Provides the fruit flavour and the natural pectin that lets the jelly set.
Loaf sugar
Sweetens the jelly and helps it set firm as it thickens.

The step that matters

Simmering until firm. Cooking too briefly leaves the jelly runny, while overcooking can make it stiff or caramelised. Pectin and sugar set properly only at the right concentration, so the cook should test for a set rather than rely on time.

“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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