Why it works: Black currant and sugar 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 ↓
Fine Black Currant Jelly
Ingredients
Directions
Extract the juice
Stir the black currants over medium heat until they release their juice.
Strain the juice and weigh it.
Make the jelly
Boil the juice for 20 minutes.
Add 3.5 pounds of hot sifted sugar and stir until dissolved.
Boil the jelly for 5 minutes, skimming off any scum.
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.
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Black currant + sugartop 22% of all pairsSmell alikelowCooked 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 currants
- Provide the juice and natural pectin and acidity that give the jelly its body and tartness.
- Sugar
- Sweetens the jelly and helps it set by binding water and firming the pectin network.
The step that matters
Boil the jelly for 5 minutes, skimming off any scum. Boiling concentrates the juice and sugar to the point where the pectin can set the jelly. Skimming removes foam and scum so the finished jelly is clear rather than cloudy.
“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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