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Dessert

Black Currant Jelly

A sweet preserve made from black currant juice and sugar.

From an old cookbook · modernised transcription
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Why it works: Sugar and black currant work together. They rank in the top 22% of all ingredient pairs, and cooks put them together in 393 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Black Currant Jelly

Ingredients

Directions

Make the jelly

  1. In a kettle, combine the black currant juice and sugar.

  2. Scald the mixture well, then skim out the currants.

  3. Strain the juice and cook until it jellies.

Jar and cool

  1. Pour the jelly into jars and let it cool before sealing.

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 + black curranttop 22% of all pairs
    Smell alikelow
    Cooked together393 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

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

What each ingredient does

Black currant juice
Provides the main fruit flavor and the natural pectin and acidity that help the jelly set.
Sugar
Adds sweetness and, with the pectin and acid, helps the juice form a firm gel.

The step that matters

Cook until it jellies. The sugar, pectin and acid must reach the right concentration to gel. Stopping too early leaves the jelly runny, while cooking too long makes it stiff and sugary.

“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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