Why it works: Vinegar and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 20,806 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Preserves and Fruit Jellies
Ingredients
Directions
Clean kettles thoroughly before use.
In a kettle, combine vinegar and coarse sea salt, then bring to a boil.
Scour the inside of the kettle with the vinegar solution.
Immediately fill the kettle with water and wash it clean after use.
Use only fine sugar for preserves; avoid moist or dark sugar.
Prepare fruit carefully and weigh it accurately.
Store preserves in small jars in a cool, dark, dry place.
Cover jellies with tissue paper soaked in brandy before sealing.
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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Vinegar + sugartop 15% of all pairsSmell alikemoderateCooked together20,806 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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