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Raspberry and Currant Jelly

A jelly made from raspberries and currants sweetened 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 ↓

Raspberry and Currant Jelly

Ingredients

Directions

Extract the juice

  1. Carefully wash and mash the currants.

  2. Place the currants and raspberries in a hot oven to extract the juice.

  3. Stir well and strain the mixture through a jelly bag without squeezing.

Make the jelly

  1. Measure the juice and set it to boil.

  2. Heat an equal amount of sugar in shallow pans in the oven.

  3. After boiling the juice for 20 minutes, add the heated sugar and stir until dissolved.

  4. Bring the mixture to a boil, then remove from heat and pour into jelly glasses.

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

Red raspberries
Provide the main fruit flavour and colour of the jelly.
Currants
Contribute natural pectin and tartness that help the jelly set.
Sugar
Sweetens the juice and helps it thicken into a gel as it boils.

The step that matters

Adding the heated sugar. Sugar should be heated before it is added so the boiling juice does not cool down and stall. Stirring until fully dissolved prevents grainy crystals and ensures the sugar and pectin-rich juice set 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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