Skip to main content
Dessert

Corn Starch Jelly

A clear jelly made with corn starch, sugar, water, and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Lemon and corn are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,927 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Corn Starch Jelly

Ingredients

Directions

Make the jelly

  1. Boil the water with the sugar.

  2. Add the juice of the lemon and half the rind, shaved and cut into small pieces.

  3. Mix the corn starch with the additional water and stir it into the boiling syrup.

  4. Let it boil slowly for about 10 minutes until it becomes almost clear.

Set and serve

  1. Pour into custard cups or molds.

  2. Serve in saucers with a spoonful of sweetened whipped cream.

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. Lemon + corntop 13% of all pairs
    Smell alikemoderate
    Cooked together1,927 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Sugar + corntop 21% of all pairs
    Smell alikelow
    Cooked together7,168 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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

Corn starch
Thickens the syrup into a soft, sliceable jelly as it boils and gelatinizes.
Sugar
Sweetens the jelly and helps give it a clear, glossy appearance.
Lemon
Adds acidity and aroma that brighten the sweet syrup.

The step that matters

Boiling until almost clear. Corn starch must boil long enough to fully swell and cook out its raw starchy taste and thickening power. Stop too early and the jelly stays cloudy, soft, or pasty.

Swap the lemon

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

  1. Vanillafits better
  2. Coconutfits better
  3. Figfits better
  4. Lemonthe original

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

You might also like

Lemon CakeLemon Cake228 recipesLemon IceLemon Ice147 recipesLemon SherbetLemon Sherbet103 recipesCorn CakeCorn Cake90 recipes