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White Currant Jelly

A jelly made from white currants and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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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 Jelly

Ingredients

Directions

Gather and prepare

  1. Gather the fruit on a dry day when fully ripe.

  2. Strip the bushes of leaves two weeks before gathering for better ripening.

  3. Remove the currants from the stems and mash them in a clean wooden bowl.

Strain and make the syrup

  1. Strain the juice through a flannel jelly bag.

  2. Prepare a syrup using 1 pound of sugar for every 1 pint of juice.

  3. Boil the syrup for 10 minutes.

Fill the jars

  1. Pour the jelly into glass jars.

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. White currant + sugartop 29% of all pairs
    Smell alikelow
    Cooked 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 juice, along with natural pectin and acid that help the jelly set.
White sugar
Adds sweetness and, once boiled into the juice, helps the jelly set and keeps it preserved.

The step that matters

Boil the syrup for 10 minutes. Boiling concentrates the sugar and drives off water so the pectin and acid in the juice can form a gel. Too little boiling can leave the jelly runny, while too much can make it stiff or cause sugar to crystallise.

“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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