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Dessert

Enoush Guava

A guava jelly made by boiling guava pulp with optional plums and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Enoush Guava

Ingredients

Directions

Extract the juice

  1. Strip the stalks from the bullace and cut part of them.

  2. Place the bullace in stone jars and add the plums if using.

  3. Put the jars in pans of water and boil them.

  4. Drain off the juice and strain it through a jelly bag.

Make the jelly

  1. Weigh the juice and boil it quickly for 15 to 20 minutes.

  2. Stir in 3/4 pound of sugar for each pound of juice until dissolved.

  3. Remove the scum and boil again for 8 to 12 minutes until it jellies.

Set

  1. Pour the jelly into shallow pans or small molds and let it set.

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

Shepherd's bullace
Provides the fruit juice that forms the base of the jelly.
Sugar
Adds sweetness and helps the juice thicken and set into jelly.

The step that matters

Boil again until it jellies. The sugar and fruit juice must reach a high enough concentration to gel. Boiling too briefly leaves the jelly runny, while boiling too long can make it stiff and dull in flavour.

“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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