Why it works: Plum and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 2,313 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓
Wild Plum Jelly
Ingredients
Directions
Extract the juice
Cover the wild plums with water and boil until the pulp is well broken.
Strain the mixture through a cloth or jelly bag without squeezing.
Make the jelly
Proceed with the juice as you would with other jellies, using less sugar than the weight of the fruit.
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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Plum + sugartop 21% of all pairsSmell alikelowCooked together2,313 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
What each ingredient does
- Wild plums
- Supply the juice, flavour, acid and natural pectin that help the jelly set.
- Sugar
- Sweetens the jelly and helps it set and keep.
The step that matters
Strain without squeezing. Pressing the bag forces fine pulp and solids through with the juice, which makes the finished jelly cloudy instead of clear.
“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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