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
Extract the juice
Strip the fruit from the stalks and place it in a pan.
Boil the fruit and then quickly strain it through a sieve to extract the juice.
Make the jelly
Add 1 pound of sugar for each pint of juice.
Boil the mixture for 20 minutes.
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 natural pectin and acidity that help the jelly set and give it a tart flavour.
- Sugar
- Adds sweetness, helps the jelly set, and preserves it by binding water.
The step that matters
Boil the mixture for 20 minutes. Sugar and pectin only set into a firm gel when the mixture reaches a high enough concentration. Boiling drives off water to reach that point, so too short a boil can leave the jelly runny.
“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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