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Cueeant Jelly

Currant jelly made by extracting juice from currants and boiling with sugar.

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

Cueeant Jelly

Ingredients

Directions

Extract and boil

  1. Jam and strain the currants to extract the juice.

  2. In a pot, combine 2 cups of currant juice with 1 pound of sugar.

  3. Boil the juice for 15 minutes without sugar.

  4. Add the sugar and boil for another 15 minutes.

Strain and set up

  1. Strain the mixture into glasses.

  2. Wet a towel with cold water.

  3. Lay the towel on a table.

  4. Set the jars on the towel.

Fill the jars

  1. Pour the hot jelly into 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 juice, natural pectin and tartness that give the jelly its body and flavour.
Sugar
Adds sweetness and, when boiled with the juice, helps the mixture thicken into a gel.

The step that matters

Boiling the sugar into the juice. The jelly sets only when enough water evaporates and the sugar concentration and pectin reach the right level. Boiling too briefly leaves it runny, while boiling too long can make it stiff or sugary.

“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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