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Currant Jelly Framboisee

A jelly made from ripe red currants, white currants, white raspberries, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Red currant and white currant share more aroma than cooks usually use. They rank in the top 8% of all ingredient pairs, and cooks put them together in 4 recipes. Both carry isoamyl acetate, which smells banana, pear. The science ↓

Currant Jelly Framboisee

Ingredients

Directions

Prepare the juice

  1. Press the currants and raspberries through a fine sieve to extract the juice.

Cook the jelly

  1. Pour the juice over the broken sugar in a large pot.

  2. Heat the mixture over a brisk fire, removing any scum that forms.

  3. When the mixture boils rapidly, stir it with a copper skimmer.

  4. Check the consistency; it should fall from the skimmer like treacle.

  5. Once done, remove from heat and let cool.

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. Red currant + white curranttop 8% of all pairs
    Smell alikestrong
    Cooked together4 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  2. Red currant + sugartop 26% of all pairs
    Smell alikelow
    Cooked together1,156 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. 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

Red currants
Provide the main tart fruit flavour and natural pectin for setting the jelly.
White currants
Add tartness and juice that helps the jelly set and hold its clear colour.
White raspberries
Contribute delicate aroma and fruity flavour to the jelly.
Double-refined sugar
Sweetens the jelly and, when concentrated by boiling, helps it set into a firm gel.

The step that matters

Judging the set. Boiling must go on until the mixture reaches the setting point, when it falls from the skimmer like treacle. Stopping early leaves a runny jelly, while boiling too long over a brisk fire can scorch the sugar and dull the flavour.

Swap the white currant

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

  1. Raspberryfits better
  2. Vanillafits better
  3. Blueberryfits better
  4. White currantthe original

Fit is the average pairing score against red currant, sugar. 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.

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