Why it works: Sugar and currant 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 ↓
Raspberry Jelly, for Ices or Creams
Ingredients
Directions
Prepare the raspberries as directed for currant jelly.
Add sugar equal to the weight of the raspberries.
Add currant juice equal to the quantity of raspberries.
Boil the mixture until it reaches a strong jelly consistency.
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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Sugar + curranttop 26% of all pairsSmell alikelowCooked together12,256 recipes
Sugar and currant 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
- Raspberries
- Provide the main flavour and pectin-bearing fruit base for the jelly.
- Sugar
- Sweetens the jelly and helps it set by binding water and firming the gel.
- Currant juice
- Adds extra acidity and natural pectin to help the raspberry mixture set.
The step that matters
Boiling to a strong jelly consistency. Boiling must be continued until the mixture reaches the setting point, because too little boiling leaves the jelly runny, while overboiling can make it stiff or dull in flavour. Sugar and acid need to be well dissolved and boiled together for a proper gel to form.
“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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