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Dessert

Black-currant Jelly

A jelly made from black currants, sugar, and optional water or red currant juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Black currant and red currant share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 72 recipes. Both carry isoamyl acetate, which smells banana, pear. The science ↓

Black-currant Jelly

Ingredients

Directions

Prepare the juice

  1. Pick each currant individually.

  2. Heat the currants in a jar set in boiling water.

  3. Squeeze the currants to extract juice.

Make the jelly

  1. Combine 1 pint of juice with ½ pound of sugar in a pot.

  2. Add a little water or red currant juice if desired.

  3. Boil the mixture for 20 minutes.

  4. Strain the mixture to remove solids.

  5. Boil for a few additional minutes.

Jar

  1. Pour into jars and seal with paper when 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. Black currant + red curranttop 1% of all pairs
    Smell alikestrong
    Cooked together72 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  2. Black currant + sugartop 22% of all pairs
    Smell alikelow
    Cooked together393 recipes

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

  3. Sugar + red curranttop 26% of all pairs
    Smell alikelow
    Cooked together1,156 recipes

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

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

What each ingredient does

Black currants
Provide the fruit juice and natural pectin that let the jelly set.
Sugar
Sweetens the jelly and helps it set firm when boiled with the juice.

The step that matters

Boil the juice and sugar. The mixture must reach a full, sustained boil so enough water evaporates and the sugar and pectin can gel. Underboiling leaves a runny jelly that may not set.

Swap the red currant

The recipe marks red currant as optional. How well each one fits the dish's main ingredients (black currant, sugar):

  1. Vanillafits better
  2. Red currantthe original
  3. Blueberryfits less well
  4. Raspberryfits less well

Fit is the average pairing score against black 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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