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Another Receipt for White Currant Jelly

A sweet preserve made from white currant juice and sugar, boiled until thick.

From an old cookbook · modernised transcription
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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 ↓

Another Receipt for White Currant Jelly

Ingredients

Directions

Prepare the juice

  1. Strip the fruit from the stalks and place it in a pan.

  2. Boil the fruit, then quickly strain it through a sieve to extract the juice.

Make the jelly

  1. Combine 1 cup of sugar for every cup of juice in the pan.

  2. Boil the mixture for 20 minutes.

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 currant juice
Provides the main liquid and the natural pectin and acid that let the jelly set.
Granulated sugar
Sweetens the jelly and helps it set by binding water and concentrating the pectin.

The step that matters

Boiling the mixture for 20 minutes. Sugar and pectin only set into a firm gel once enough water has evaporated and the mixture reaches the right concentration. Boiling too short leaves it runny, while boiling too long can darken the flavour and 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.

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