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Dessert

Black Currant Marmalade

A preserve made from black currants and sugar, boiled and strained into bottles.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Black currant and sugar work together. They rank in the top 22% of all ingredient pairs, and cooks put them together in 393 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Black Currant Marmalade

Ingredients

Directions

Prepare the fruit

  1. Boil the black currants in just enough water to prevent burning until soft.

  2. Strain the mixture through a colander to obtain the pulp.

Make the marmalade

  1. Combine 2 cups of sugar with the pulp in a pot.

  2. Boil for about 10 minutes, then skim off any foam.

Store

  1. Pour the marmalade into bottles for storage.

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. Black currant + sugartop 22% of all pairs
    Smell alikelow
    Cooked together393 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Black currants
Provide the fruit pulp and tartness that form the marmalade's base flavor.
Sugar
Sweetens the pulp and helps it thicken as it boils down.

The step that matters

Boiling the pulp with sugar. Sugar and fruit pectin must cook long enough to thicken, but overboiling can scorch the sugar and darken the flavor. Watching the boil keeps the set good and the taste fresh.

“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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