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Dessert

Strawherry and Currant

A preserve made from strawberries, red currants, and sugar, cooked until thickened and jarred.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Red currant and sugar are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 1,156 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Strawherry and Currant

Ingredients

Directions

Prepare

  1. Wash and hull the strawberries.

  2. Remove stems from the currants.

  3. Combine strawberries and currants in a pot.

  4. Add sugar according to your taste.

Cook and jar

  1. Cook over medium heat until the mixture thickens, stirring frequently.

  2. Pour into sterilized jars and seal.

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. Red currant + sugartop 26% of all pairs
    Smell alikelow
    Cooked together1,156 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Strawberries
Provide the main fruit flavour and bulk of the jam.
Red currants
Add tartness and natural pectin that help the jam thicken and set.
Sugar
Sweetens the jam and helps it thicken and preserve well.

The step that matters

Cooking until the mixture thickens. Cook over medium heat, stirring often, so the fruit does not scorch on the bottom of the pot. Thickening happens as water evaporates and pectin and sugar concentrate, so stop when the jam coats a spoon rather than running off 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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