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
Place the currants in a stone jar and bruise them with a wooden spoon.
Warm the currants and then squeeze the juice through a coarse cloth or flannel.
Pour the juice into a new tin pan or porcelain kettle.
Make the jelly
Add 4 cups of sugar to the juice and boil for 15 minutes.
Avoid using iron spoons or tin dishes unless they are new and bright for best color.
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
- Provide the pectin and tart acidity that give the jelly its set and flavor.
- Sugar
- Adds sweetness and helps the juice thicken into a firm, spreadable jelly.
The step that matters
Boiling with the sugar for 15 minutes. Sugar and pectin need enough boiling to reach the gel point; too little boiling leaves the jelly runny, while overcooking can make it stiff and dull in color.
“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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