Skip to main content
Dessert

Plum Marmalade

A preserve made from ripe plums and sugar, cooked until smooth.

From an old cookbook · modernised transcription
Jump to recipe ↓

Why it works: Plum and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 2,313 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Plum Marmalade

Ingredients

Directions

  1. Scald the plums until the skins peel off and remove the stones.

  2. Combine the plums with the sugar and let them sit for a few hours.

  3. Boil the mixture until it reaches a smooth consistency.

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. Plum + sugartop 21% of all pairs
    Smell alikelow
    Cooked together2,313 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

Plums
Provide the fruit pulp and natural pectin that give the marmalade its body and fruity flavor.
Sugar
Sweetens the fruit and, when boiled down, helps thicken the mixture and preserve it.

The step that matters

Boil the mixture until it reaches a smooth consistency. Sugar and fruit must be cooked long enough for the sugar concentration and pectin to set the mixture. Undercooked marmalade stays runny, while overcooking can make it stiff, dull, or caramelized.

“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.

More plum marmalade recipes

You might also like