Why it works: White currant and sugar work together. They rank in the top 29% of all ingredient pairs, and cooks put them together in 59 recipes. The science ↓
White Currant Jam—Marmalade
Ingredients
Directions
Cook the jam
Boil the currants alone for 15 minutes.
Add the sugar and let it boil together, removing all the scum that rises.
Mash the mixture and stir almost constantly to prevent burning.
Seal
After 20 minutes, seal the jam in jars.
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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White currant + sugartop 29% of all pairsSmell alikelowCooked together59 recipes
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- White currants
- Provide the fruit, natural pectin and acidity that help the jam set.
- Sugar
- Sweetens the jam, binds water to help it thicken and set, and aids preservation.
The step that matters
Stir almost constantly while mashing. Once the sugar is added, the mixture thickens and concentrates, so it scorches easily on the base of the pan. Frequent stirring spreads the heat evenly and keeps the jam from burning, which would give it a bitter, caramelised taste.
“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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