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Dessert

Very Fine White Currant Jelly

A jelly made from white currants, sugar, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and lemon are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 53,532 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Very Fine White Currant Jelly

Ingredients

Directions

Prepare

  1. Pick the white currants carefully from the stalks, ensuring they are free from dust.

Cook and strain

  1. Combine the currants and sugar in a pot and boil quickly for 6 minutes.

  2. Add the strained juice of 2 fresh lemons and boil for an additional 2 minutes.

  3. Pour the mixture into a clean sieve to strain.

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. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. White currant + lemontop 20% of all pairs
    Smell alikelow
    Cooked together10 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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

White currants
Provide the fruit pectin and tart flavour that give the jelly its body and character.
Sugar
Sweetens the jelly and helps it set by concentrating the pectin during boiling.
Lemon juice
Adds acidity, which helps pectin form a firm gel and brightens the flavour.

The step that matters

Boiling the currants and sugar. Boiling quickly drives off water and concentrates the sugar and pectin. Too little boiling leaves the jelly soft and runny, while too much can make it dull and overly stiff.

Swap the white currant

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

  1. Orangefits better
  2. Limefits better
  3. Vanillafits better
  4. White currantthe original

Fit is the average pairing score against sugar, lemon. 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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