Name: Canning Fruit with Honey
Ingredients: 1 pound of fruit (peaches, pears, berries, quinces, or apples); ¼ pound of white clover honey; water (if using dry fruits)

Why it works: Peach and honey work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 177 recipes. Both carry pinene, which smells pine, turpentine. The science ↓

Canning Fruit with Honey

Ingredients

1 pound of fruit (peaches, pears, berries, quinces, or apples)
¼ pound of white clover honey
water (if using dry fruits)

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Preheat your oven to 350°F (175°C).
Place the fruit in a tightly covered kettle and cook in the oven until tender.
Add the honey and bring to a boil on the stovetop.
Pour the hot mixture into cans and seal immediately.
For juicy fruits, no water is needed; for dry fruits, add a little water to help them cook.

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.

Peach + honeytop 8% of all pairs

Smell alikemoderate

Cooked together177 recipes

Shared aroma: pinene (pine, turpentine).

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

What each ingredient does

Fruit: Forms the main body and flavor, softening as it cooks until tender.
White clover honey: Adds sweetness and a syrupy coating that carries the fruit's flavor.

The step that matters

Pour the hot mixture into cans and seal immediately. Hot contents drive out air, and as they cool the contents contract and form a vacuum seal. Delaying the seal lets air and microbes in, so the can may not keep.

“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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Canning Fruit with Honey