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 ↓
Currant Jelly
Ingredients
Directions
Prepare the juice
Jam and strain the currants.
For each pint of juice, add 1 pound of sugar.
Boil the juice for 15 minutes without sugar.
Fill the jars
After boiling, strain into glasses.
Wet a towel with cold water and place it on the table to pour hot jelly into jars.
Set the cold jars on the towel and pour the boiling jelly into them.
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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Currant + sugartop 26% of all pairsSmell alikelowCooked 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
- Supply the juice, natural acid and pectin that allow the jelly to set.
- Sugar
- Sweetens the jelly and helps it set firm by binding water.
The step that matters
Boil the juice for 15 minutes without sugar. Boiling evaporates water and concentrates the pectin and acid in the juice, so the jelly can set properly once the sugar is added.
“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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