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Another Wat to Make Red Currant Jelly

A jelly made from red currants, sugar, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Currant and sugar are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 12,256 recipes. The science ↓

Another Wat to Make Red Currant Jelly

Ingredients

Directions

Prepare the juice

  1. Remove currants from the stalks and place them in a saucepan.

  2. Sprinkle the sugar over the currants and add cold water.

  3. Heat the mixture over medium heat until warmed through, about 30 minutes.

  4. Strain the mixture through a sieve to extract the juice.

Make the jelly

  1. For every pint of juice, add 1 pound of sugar and let it dissolve.

  2. Bring the mixture to a boil, stirring until it boils quickly for 10 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. Currant + sugartop 26% of all pairs
    Smell alikelow
    Cooked together12,256 recipes

Currant and sugar barely smell alike, yet cooks put them together in 12,256 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Currants
Provide the fruit pectin and tart juice that give the jelly its body and flavor.
Granulated sugar
Sweetens the jelly and helps it set by binding water and firming the gel.

The step that matters

Boiling the sugar and juice. The mixture must reach a rolling boil for the full 10 minutes so enough water evaporates and the pectin and sugar concentrate enough to set. Too little boiling leaves 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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