Why it works: Berry and sugar work together. They rank in the top 21% of all ingredient pairs, and cooks put them together in 146 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓
Blackberry Jelly
Ingredients
Directions
Make the jelly
Soak the gelatine in the berry juice for 30 minutes.
Heat the mixture over low heat, stirring until the gelatine is completely dissolved.
Strain the mixture into a mold.
Chill and serve
Refrigerate until hardened.
Serve with whipped cream.
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.
Photo for illustrative purposes only · Contact us to use it
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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Berry + sugartop 21% of all pairsSmell alikelowCooked together146 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Gelatine
- Sets the liquid into a firm, wobbly jelly as it cools.
- Berry juice
- Forms the liquid base, providing the main flavour and colour of the jelly.
- Sugar
- Adds sweetness to balance the tartness of the berry juice.
The step that matters
Dissolve the gelatine completely. Undissolved gelatine granules will not set and leave gritty specks in the jelly. Heating gently over low heat dissolves it without boiling, since overheating can weaken the gelatine's setting power.
“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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