Skip to main content
Dessert

Currant and Raspberry Jelly

A fruit jelly made from currants, raspberries, sugar, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

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 and Raspberry Jelly

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare the fruit

  1. Wash the currants.

  2. Remove the stems from the currants.

  3. Combine currants and raspberries in a pot with water.

  4. Bring the mixture to a boil.

  5. Simmer for 10 minutes.

  6. Strain the mixture through a cheesecloth to extract juice.

Make the jelly

  1. Measure the juice.

  2. Add an equal amount of sugar.

  3. Boil the mixture until it reaches the jelly stage.

Jar and seal

  1. Pour into sterilized jars.

  2. Seal the 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. Currant + sugartop 26% of all pairs
    Smell alikelow
    Cooked 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 main fruit flavor and natural pectin that helps the jelly set.
Raspberries
Add aroma and a sweeter, softer fruit flavor to the tart currants.
Sugar
Sweetens the juice and helps the jelly set and keep its texture.

The step that matters

Boil until the jelly stage. Boiling drives off water and concentrates sugar and pectin so the juice gels when cool. Undercooking leaves a runny jelly, while overcooking can make it stiff.

“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.

You might also like

Red Currant JellyRed Currant Jelly65 recipesCurrant Ice CreamCurrant Ice Cream32 recipesCurrant SherbetCurrant Sherbet9 recipesCurrant and Raspberry IceCurrant and Raspberry Ice7 recipes