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Dessert

White Currant Jelly

A jelly made from white currants and sugar.

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

White Currant Jelly

Ingredients

Directions

Prepare the juice

  1. Gather the fruit on a dry day and remove it from the stalks.

  2. Pound the fruit in a mortar and strain the juice through a flannel bag.

Make the jelly

  1. Break the sugar into small pieces and combine it with the juice in a preserving pan.

  2. Stir the mixture until it boils, then skim off any foam.

  3. Boil for exactly 6 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 currants
Provide the juice that sets into the jelly and gives its tart, fruity flavour.
Fine loaf sugar
Sweetens the juice and helps it set into a firm jelly when boiled.

The step that matters

Boil for exactly 6 minutes. Boiling drives off water and concentrates the pectin and sugar so the jelly sets. Boiling too briefly can leave it runny, while boiling too long can darken the flavour and overconcentrate the sugar.

“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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