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Jelly De Groseilles Roses Framboiskes—

A jelly made from red and white currants and white raspberries sweetened with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 ↓

Jelly De Groseilles Roses Framboiskes—

Ingredients

Directions

Prepare the fruit

  1. Choose fine red transparent currants and very ripe white currants and raspberries.

  2. Press the fruits through a fine sieve.

Cook the jelly

  1. Pour the juice into a pot and add the sugar.

  2. Heat over medium heat, skimming off the scum as it rises.

  3. Test the jelly by dropping a little on a plate; it should fall in a sheet.

  4. If it does, remove from heat and let cool.

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 + white curranttop 8% of all pairs
    Smell alikestrong
    Cooked together4 recipes

    Shared aroma: isoamyl acetate (banana, pear).

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

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

  3. White currant + sugartop 29% of all pairs
    Smell alikelow
    Cooked together59 recipes

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

What each ingredient does

Red currants
Provides natural pectin and acidity that help the juice set into a firm jelly.
White currants
Adds tartness and acidity that balance the sugar and support setting.
White raspberries
Adds fruity flavor and aroma to the jelly.
Sugar
Sweetens the jelly and helps the pectin set into a firm gel.

The step that matters

Testing the set on a cold plate. Jelly sets as its pectin, acid and sugar reach the right concentration during cooking. Removing it too early leaves a runny jelly, while cooking too long can make it stiff and dull in flavor. The plate test shows when it is ready.

Swap the white currant

How well each one fits the dish's main ingredients (red currant, sugar):

  1. Raspberryfits better
  2. Vanillafits better
  3. Blueberryfits better
  4. 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.

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