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Dessert

Pie-plant and Orange Jam

Jam made from oranges, pie-plant, sugar, and orange rind.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Orange and sugar are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 19,212 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Pie-plant and Orange Jam

Ingredients

Directions

Prepare the fruit

  1. Peel the oranges and remove as much white pith as possible.

  2. Divide the oranges, remove the seeds, and slice the pulp in a preserving kettle.

  3. Add the rind of half the oranges cut into thin strips and the sugar broken into small pieces.

  4. Peel and cut the pie-plant into thin pieces, then add it to the oranges.

Cook and pot

  1. Stir all ingredients together over gentle heat until the jam is done.

  2. Remove any scum that rises, then pour the jam into pots and cover when cool.

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.

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 + sugartop 20% of all pairs
    Smell alikelow
    Cooked together19,212 recipes

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

Orange and sugar barely smell alike, yet cooks put them together in 19,212 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Oranges
Provide the main fruit flavour, along with pulp and rind that add bitterness and aroma.
Pie-plant
Adds tartness and body, balancing the sweetness of the sugar.
Sugar
Sweetens the jam and, with the fruit's pectin and acid, helps it set as it cooks.

The step that matters

Stir over gentle heat until done. Gentle heat lets the fruit soften and the sugar dissolve without scorching the bottom of the pan. Scorching gives a burnt taste, and overcooking can make the jam stiff or dull in flavour.

“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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