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Dessert

Nectarine Jam

A preserve of oranges, lemons, sugar, vinegar, and cloves, boiled until thick.

From an old cookbook · modernised transcription
By Landmarks Club · From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Orange and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Nectarine Jam

Ingredients

Directions

  1. Boil for one hour.

  2. Pour into cups or glasses and seal.

  3. Slice the oranges very thin.

  4. Peel and slice lemons.

  5. Cover with five quarts of water, and set away for twenty-four hours.

  6. Boil until orange peel is tender, and set away for another twenty-four hours.

  7. For final boiling, take equal quantity of sugar and boil until it jells.

  8. Add fourteen glasses of water.

  9. Let stand for twenty-four hours.

  10. Boil for half hour, and let stand for twenty-four hours.

  11. Measure and add ij^ tumblers of sugar to one of juice and boil for one hour, or until it runs thick upon the spoon.

Nutrition, whole recipe (rough)

133Calories
2 gProtein
1 gFat
33 gCarbs

Counts 5 of 7 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Orange1 medium (131g)62
Sugar1 tbsp (12.5g) granulated49
Lemonjuice of 1 lemon (48ml)12
Clove1 tsp ground (2g)7
Vinegar1 tbsp (15ml) distilled3
Fruitnot in our table0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Landmarks Club. 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. See the original page.

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. Orange + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Clove + orangetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,987 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Clove + lemontop 10% of all pairs
    Smell alikestrong
    Cooked together8,150 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Sugar + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

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

  5. Vinegar + clovetop 15% of all pairs
    Smell alikemoderate
    Cooked together10,386 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Oranges
Peel and pulp supply bitterness and pectin that help the marmalade set.
Lemons
Add acidity and extra pectin that help the marmalade set and brighten flavour.
Brown sugar
Sweetens the marmalade and thickens it as the syrup cooks down.
Vinegar
Adds acidity that brightens flavour and supports a good set.
Whole cloves
Add warm, aromatic spice flavour.

The step that matters

Final boiling until it jells. Setting depends on enough sugar, acid and pectin being concentrated by boiling. Stopping too early leaves the marmalade runny, while boiling too long can scorch the sugar and make it hard.

Swap the clove

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

  1. Cinnamonfits better
  2. Peppermintfits better
  3. Tarragonfits better
  4. Clovethe original

Fit is the average pairing score against sugar, vinegar, orange, lemon. 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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