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Dessert

Canned Green Gage Plums

A preserved fruit product made by canning green gage plums with sugar.

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 ↓

Canned Green Gage Plums

Ingredients

Directions

Prepare the plums

  1. Wash the plums carefully.

  2. Fill the cans with the plums.

  3. Place the cans in a boiler of cold water, ensuring the water surrounds the cans without boiling over.

  4. Cook the plums until tender, about 1 to 2 hours.

Make the syrup

  1. Remove the cans and pour the accumulated juice into a preserving kettle.

  2. Add enough sugar to the juice to create a rich syrup and bring it to a boil.

  3. Fill the cans with the syrup.

Seal and finish

  1. Return the filled cans to the boiler.

  2. Let the cans stand in boiling water for an additional 15 minutes.

  3. Screw on the tops of the cans.

  4. Remove the sealed cans from the water.

  5. Ensure each can is full before sealing.

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

Green gage plums
Provide the fruit, which softens during cooking and forms the body of the preserve.
Sugar
Sweetens the juice and forms a rich syrup that fills the cans around the fruit.

The step that matters

Fill each can full before sealing. Air left in the can can leave headspace that affects vacuum sealing and can allow spoilage, so cans should be filled completely with fruit and syrup before the lids are put on.

“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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