Why it works: Sugar and white currant work together. They rank in the top 29% of all ingredient pairs, and cooks put them together in 59 recipes. The science ↓
Raspberry Jelly for Flavouring Creams
Ingredients
Directions
Extract and boil the juice
Remove the stalks from the raspberries and stir them over low heat until they release their juice.
Strain the juice and weigh it.
Boil the juice for 5 minutes.
For each pound of juice, stir in 1¼ lbs of hot powdered sugar.
Boil the mixture quickly for an additional 5 minutes.
Skim off any foam.
Re-extract and add sugar
Bruise the raspberries.
Simmer gently for 4-5 minutes to extract the juice.
Strain and weigh the juice.
Boil it for 20 minutes.
Add ¾ lb of sugar for each pound of juice.
Dissolve the sugar.
Finish and test
Boil for 12-15 minutes, stirring constantly.
Mix in ¼ to ⅓ of the juice of ripe white currants.
The jelly is done when it falls from a spoon in a gel-like consistency.
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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Sugar + white curranttop 29% of all pairsSmell alikelowCooked together59 recipes
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Raspberries
- Provide the juice and main flavor that make up the jelly.
- Powdered sugar
- Helps the juice thicken and set into a gel while preserving it.
- White currants
- Add tartness and acidity that supports the jelly's set.
The step that matters
Boiling to the gel point. Boiling concentrates the juice and sugar until it sets. Boiling too briefly leaves the jelly runny, while boiling too long can scorch it or make it overly stiff. Testing by spoon shows when the set has been reached.
“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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