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Dessert

Plum Jelly

A sweet plum jelly made by boiling plum juice with sugar and setting in the sun.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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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 ↓

Plum Jelly

Ingredients

Directions

Make the jelly

  1. Combine the plum juice and sugar in a pot.

  2. Boil for 30 minutes.

Set and serve

  1. Pour the mixture into jelly glasses.

  2. Place the glasses in the sun for about 4 to 5 hours.

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. Plum + sugartop 21% of all pairs
    Smell alikelow
    Cooked 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

Plum juice
Provides the fruit flavor and the liquid base of the jelly.
Sugar
Sweetens the jelly and helps it thicken into a set gel as the mixture cooks.

The step that matters

Boil for 30 minutes. Boiling evaporates water and concentrates the sugar and fruit solids. Too little boiling can leave the jelly runny, while too much can make it stiff or sticky once cooled. The mixture firms as it cools, so the cooking time matters for the final set.

“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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