Why it works: Red currant and white currant share more aroma than cooks usually use. They rank in the top 8% of all ingredient pairs, and cooks put them together in 4 recipes. Both carry isoamyl acetate, which smells banana, pear. The science ↓
Currant Jelly
Ingredients
Directions
Extract the juice
Pick the currants and place them in a preserving pan over medium heat.
Once dissolved, strain the juice through a flannel bag.
Make the jelly
For every pint of juice, add 14 ounces of sifted sugar.
Bring to a boil over high heat, skim off any foam, and cook until it reaches a good stiffness.
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.
-
Red currant + white curranttop 8% of all pairsSmell alikestrongCooked together4 recipes
Shared aroma: isoamyl acetate (banana, pear).
-
Red currant + sugartop 26% of all pairsSmell alikelowCooked together1,156 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
-
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
- Red currants
- Provide acidity and natural pectin that help the jelly set.
- White currants
- Add tartness and natural pectin that help the jelly set.
- Sugar
- Sweetens the jelly and helps it set firm and keep well.
The step that matters
Cook until it reaches a good stiffness. Cooking drives off water and concentrates the sugar and pectin. If it is cooked too little, the jelly will not set; if cooked too long, it becomes hard and sticky.
Swap the white currant
How well each one fits the dish's main ingredients (red currant, sugar):
- Raspberryfits better
- Vanillafits better
- Blueberryfits better
- White currantthe original
Fit is the average pairing score against red currant, sugar. Candidates are from the same food group and used in at least 100 recipes.
“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.
More currant jelly recipes
You might also like
Currant Ice Cream32 recipes
Currant Sherbet9 recipes
Currant and Raspberry Ice7 recipes
White Cake431 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.