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Currant Jelly, White

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 ↓

Currant Jelly, White

Ingredients

Directions

Extract the juice

  1. Pick the currants from the stalks and place them in a jar.

  2. Put the jar in a saucepan of boiling water and simmer for 45 minutes to 1 hour until the juice is extracted.

  3. Strain the currants through a fine cloth or jelly bag without squeezing too much to keep the jelly clear.

Make and store the jelly

  1. Pour the juice into a clean preserving pan and add the sugar.

  2. Simmer gently over low heat, stirring and skimming until firm.

  3. Pour the jelly into small pots, cover them, and store in a dry place.

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 and natural pectin that set the jelly and its tart flavour.
Loaf sugar
Sweetens the juice and helps the jelly set firm and keep well.

The step that matters

Straining without squeezing. Pressing the currants forces cloudy pulp and small solids through the cloth, which makes the jelly murky. Letting the juice drip through on its own keeps the set jelly clear.

“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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