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Canned Green Gage Plums

Canned green gage plums preserved in sugar syrup.

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.

Cook in the boiler

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

  2. Cook the plums until tender, about 1.5 to 2 hours.

  3. Remove the cans.

  4. Pour the accumulated juice into a preserving kettle.

Make the syrup

  1. Add enough sugar to the juice to create a rich syrup.

  2. Bring the syrup to a boil.

  3. Fill the cans with the syrup.

  4. Ensure each can is full before sealing.

Seal and finish

  1. Return the cans to the boiler.

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

  3. Screw on the tops.

  4. Remove the cans from the water.

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 gives the canned product its flavour and texture.
Sugar
Sweetens the juice and forms a rich syrup that fills the cans around the fruit.

The step that matters

Ensure each can is full before sealing. Headspace and fill level matter for a safe seal. Cans left partly empty can leave air that affects vacuum formation and may let the contents spoil during storage.

“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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