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Dessert

Jelly of Unfermented Wine

A jelly made from loganberry juice, sugar, water, and apple jelly essence.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and apple are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 16,478 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Jelly of Unfermented Wine

Ingredients

Directions

Make the jelly

  1. Dissolve the sugar in water in a pot.

  2. Add PHEZ and bring to a boil.

  3. Gradually add CERTO and boil for one minute.

Set and pour

  1. Remove from heat and let stand for one minute.

  2. Skim off any foam and pour into glasses.

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. Sugar + appletop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Loganberry + appletop 28% of all pairs
    Smell alikemoderate
    Cooked together2 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Loganberry + sugartop 32% of all pairs
    Smell alikemoderate
    Cooked together3 recipes

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

Sugar and apple barely smell alike, yet cooks put them together in 16,478 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Phez
Pure loganberry juice that supplies the main flavor and liquid of the jelly.
Granulated sugar
Adds sweetness and body, and helps the jelly hold its set.
Certo
Jelling agent that helps the juice set into a firm, spreadable gel.

The step that matters

Boil for one minute after adding CERTO. The brief hard boil activates the jelling agent so the juice sets properly. Boiling too briefly can leave the jelly runny, while boiling too long can weaken the set.

Swap the loganberry

How well each one fits the dish's main ingredients (sugar, apple):

  1. Pearfits better
  2. Vanillafits better
  3. Apricotfits better
  4. Loganberrythe original

Fit is the average pairing score against sugar, apple. 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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