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Dessert

Strawberry Marmalade

A preserve made by cooking strawberries with sugar and brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and brandy are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 11,939 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Strawberry Marmalade

Ingredients

Directions

Make the marmalade

  1. Mash the strawberries in a porcelain preserving kettle until there is enough juice to cover the bottom.

  2. Boil the strawberries for 10 minutes.

  3. Add the sugar and cook for 30 minutes, stirring constantly to prevent sticking.

  4. Pour the warm mixture into jelly glasses or glass jars.

Seal and store

  1. Cover with double writing paper dipped in brandy and seal with metal covers.

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. Sugar + brandytop 19% of all pairs
    Smell alikelow
    Cooked together11,939 recipes

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

Sugar and brandy barely smell alike, yet cooks put them together in 11,939 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

Strawberries
Provide the fruit, juice and pectin-free bulk that forms the marmalade's body and flavour.
White granulated sugar
Sweetens the fruit and thickens it as it cooks, helping it set and preserving it.

The step that matters

Stirring the sugar mixture constantly. Sugar-rich fruit scorches easily on the hot bottom of the kettle. Constant stirring spreads heat evenly and keeps the mixture from sticking and burning during the 30-minute cook.

“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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