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Wild Plum Maemalade

A sweet preserve made from plums and sugar, cooked until jelly-like.

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 ↓

Wild Plum Maemalade

Ingredients

Directions

  1. Rub the plums through a sieve to extract the puree.

  2. Add 1 pound of sugar for each pint of plum puree.

  3. Cook the mixture thoroughly, stirring almost constantly.

  4. Test the mixture in a dish; when it hardens like jelly, it is done.

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

Plums
Provide the fruit puree that forms the base and supplies the flavor.
Sugar
Sweetens the puree and helps it thicken and set as it cooks down.

The step that matters

Cook thoroughly while stirring almost constantly. Sugar-rich fruit mixtures can scorch on the bottom of the pan, and the mixture must reach the concentration needed to gel. Constant stirring prevents burning and ensures even cooking until it sets.

“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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