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 ↓
Raspberry Jelly
Ingredients
Directions
Prepare the juice
Combine raspberries and white currants in a jar in equal quantities.
Heat the mixture in a water bath until thoroughly heated.
Strain the mixture through a jelly bag to extract the juice.
Make the jelly
For every pint of juice, add 1 pound of pounded sugar.
Bring the mixture to a boil, then remove from heat and skim off any foam.
Repeat the boiling and skimming process 2 or 3 times until the jelly is clear.
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
- Raspberries
- Provide the main fruit flavour and the colour of the jelly.
- White currants
- Add natural pectin and tartness that help the juice set into jelly.
- Pounded sugar
- Sweetens the juice and helps it set by binding water to pectin.
The step that matters
Skimming foam during repeated boiling. Foam contains impurities and air that cloud the jelly. Removing it at each boil lets the jelly become clear and gives a clean, bright set.
“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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