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 ↓
Goosdterry Jam for Tarts
Ingredients
Directions
Prepare
Gather gooseberries on a dry day.
Make the jam
In a preserving pan, combine gooseberries and currant juice.
Boil quickly and mash with a spoon until they begin to break.
Add sugar and simmer slowly until it reaches a jam consistency.
Check after 2-3 days; if syrup and fruit separate, boil longer.
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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Currant + sugartop 26% of all pairsSmell alikelowCooked 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
- Red hairy gooseberries
- Provide the main fruit, pectin and tart flavour that form the jam's body.
- Currant juice
- Adds extra pectin and acidity to help the jam set and taste bright.
- Pure white lisbon sugar
- Sweetens the jam and, with boiling, thickens the fruit into a spreadable set.
The step that matters
Simmer slowly until the jam sets. Sugar must be fully dissolved and the mixture boiled to the right concentration; undercooked jam stays runny, while overcooking can darken and stiffen it.
“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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