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 ↓
Very Fine White Currant Jelly
Ingredients
Directions
Prepare
Pick the white currants carefully from the stalks, ensuring they are free from dust.
Make the jelly
In a pot, combine the currants and sugar.
Boil the mixture quickly for 8 minutes.
Pour the jelly through a clean sieve to strain.
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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White currant + sugartop 29% of all pairsSmell alikelowCooked 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 fruit pectin and tartness that give the jelly its body and flavor.
- Sugar
- Sweetens the jelly and, with the fruit's pectin and acid, helps it set.
The step that matters
Boil the mixture quickly for 8 minutes. Boiling fast brings the fruit and sugar to the temperature needed for the pectin and acid to form a gel. Boiling too long or too gently can leave the jelly runny or cause it to thicken too much.
“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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