Why it works: Brandy and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 7,340 recipes. Both carry acetoin, which smells butter, cream. The science ↓
Jam, to Keep
Ingredients
Directions
Pour the jam into clean, dry glass bottles or jars.
If using earthenware jars, check the jam for mold or fermentation during the first two months.
Cut rounds of paper large enough to overlap the jar top by about an inch.
Dip the paper in brandy and brush the inside with beaten egg white or gum.
Tie the paper on while wet to create a tight seal.
Label each jar with the date and the weight of sugar and fruit used.
Store the jars in a cool, dry place.
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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Brandy + eggtop 17% of all pairsSmell alikemoderateCooked together7,340 recipes
Shared aroma: acetoin (butter, cream).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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