Why it works: Currant and sugar are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 12,256 recipes. The science ↓
Currant Jelly
Ingredients
Directions
Prepare the juice
Pick the currants when they first ripen, removing stems.
Bruise the currants in a stone jar with a wooden spoon.
Warm the currants and squeeze the juice through a coarse cloth.
Pour the juice into a new tin pan or porcelain kettle.
Make the jelly
Add 2 pounds of sugar for every quart of juice.
Boil for 15 minutes, avoiding contact with iron or uncoated tin.
Use currants that are not too ripe for best results.
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.
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Currant + sugartop 26% of all pairsSmell alikelowCooked 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
- Currants
- Provide natural pectin and acid that help the juice set into a firm jelly.
- Sugar
- Helps the jelly set and gives it sweetness while preserving the fruit flavour.
The step that matters
Boil without contact with iron or uncoated tin. Currant juice is acidic, so it can react with iron or bare tin, darkening the jelly and giving it a metallic off-flavour. Using a new tin pan or porcelain kettle avoids this.
“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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