Why it works: Guava and sugar work together. They rank in the top 26% of all ingredient pairs, and cooks put them together in 115 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓
Guava Jelly
Ingredients
Directions
Cut the ends off the guavas and slice them.
Add a little water and cook until tender.
Pour the mixture into a cloth bag and let the juice drip overnight.
In the morning, add an equal amount of sugar to the juice and boil, stirring until the sugar is dissolved.
When it boils hard, test by dropping from a spoon onto a saucer. If it jellies when cool, the jelly is done.
Pour into sterilized glasses and seal with melted paraffin when cool.
For a tart jelly to serve with meats, use less sugar.
To achieve a light-colored jelly, make in small quantities and cook quickly.
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.
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Guava + sugartop 26% of all pairsSmell alikelowCooked together115 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
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