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Cukrant Jelly

Currant jelly made by boiling currants, straining juice, and cooking with sugar.

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

Cukrant Jelly

Ingredients

Directions

Prepare the juice

  1. Wash the currants and drain thoroughly.

  2. Place the currants in a stone jar.

  3. Stand the jar in a kettle of water on the stove.

  4. Cook for about 3 hours after the water in the kettle begins to boil.

  5. Strain the juice overnight through double cheesecloth.

Make the jelly

  1. Bring the juice to a slow boil.

  2. Boil the juice for 20 minutes, skimming carefully.

  3. Remove the juice from the stove.

  4. Gradually add the sugar, stirring until completely dissolved.

  5. Return the mixture to the stove.

  6. Boil hard for 5 minutes, skimming carefully.

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. Currant + sugartop 26% of all pairs
    Smell alikelow
    Cooked 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 the natural pectin and acidity that help the juice set into a jelly.
Sugar
Adds sweetness and helps the juice thicken and set as it cooks.

The step that matters

Adding the sugar off the heat. Sugar must dissolve completely before the final boil. Undissolved crystals can make the jelly grainy or cause it to crystallize later. Adding it gradually while stirring helps it dissolve evenly.

“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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