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Dessert

Jellied Currants

A sweet preserve made by boiling currants with sugar and cooling into jelly.

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 ↓

Jellied Currants

Ingredients

Directions

Prepare

  1. Place the currants in a granite kettle.

  2. Pour the sugar over the currants.

Cook and pour

  1. Carefully bring to a boil, ensuring it does not burn.

  2. Boil for twenty minutes.

  3. 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

Currants
Their natural pectin and acidity help the juice thicken and set into a jelly.
Sugar
Sweetens the fruit and, once dissolved and boiled, helps the mixture thicken and set.

The step that matters

Bring to a boil without burning. Sugar on the bottom of the kettle can scorch before the mixture boils evenly, giving a dark, bitter taste. Gentle heat until the sugar dissolves, then a steady boil, concentrates the juice and sugar so the pectin can set.

“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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