Why it works: Cider and vinegar are a kitchen classic. They rank in the top 6% of all ingredient pairs, and 3,431 recipes mention both. Both carry 4-ethyl-2-methoxyphenol, which smells smoky, clove. The science ↓
Tomato Jelly
Ingredients
Directions
Peel the tomatoes carefully, removing all seams and rough spots.
Add ½ pound of sugar for every pound of tomatoes.
Season with white ginger and mace.
Boil until it reaches a stiff jelly consistency.
Add enough cider vinegar to preserve it.
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 aroma chemistry they share, and how many recipes mention both.
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Cider + vinegartop 6% of all pairsAroma overlapmoderateMentioned together3,431 recipes
Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).
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Tomato + gingertop 10% of all pairsAroma overlapmoderateMentioned together1,887 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Ginger + macetop 11% of all pairsAroma overlaplowMentioned together2,152 recipes
Shared aroma: alpha-pinene (pine, turpentine).
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Sugar + vinegartop 15% of all pairsAroma overlapmoderateMentioned together20,806 recipes
Shared aroma: beta-damascenone (apple, rose).
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Tomato + vinegartop 16% of all pairsAroma overlapmoderateMentioned together5,063 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Tomatoes
- Provide the bulk and pectin-light body that the sugar and boiling thicken into jelly.
- Sugar
- Sweetens and helps the mixture set into a firm, stiff jelly when boiled.
- Cider vinegar
- Adds acidity that balances sweetness and helps preserve the jelly.
The step that matters
Boil until it reaches a stiff jelly consistency. Sugar and acid only set into a firm gel once enough water has evaporated and the concentration rises. Stopping too early leaves a runny result, while overcooking can make it stiff and sticky.
Flavor stand-ins for the mace
How well each one fits the dish's main ingredients (tomato, sugar, ginger, cider, vinegar):
- Cinnamonbetter flavor fit
- Corianderbetter flavor fit
- Allspicebetter flavor fit
- Macethe original
Fit is the average pairing score against tomato, sugar, ginger, cider, vinegar. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
“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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