Name: Plum- Jelly
Ingredients: equal parts plum juice; white sugar

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

equal parts plum juice
white sugar

Directions

Boil the plums to extract the juice, similar to how you would for apple jelly.
Combine the plum juice with an equal amount of white sugar.
Finish the jelly according to the instructions for apple jelly.

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.

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 flavour and the pectin and acid that help the jelly set.
White sugar: Adds sweetness and helps the jelly set and keep its shape.

“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.