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Dessert

Spice Jelly

A jelly made from apples, cloves, cassia, vinegar, water, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Clove and cassia match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 194 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Spice Jelly

Ingredients

Directions

  1. Cut the apples into small pieces and cover them with vinegar and water.

  2. Tie the spices in a bag and boil them with the apples.

  3. Drip the mixture and add 1 cup of sugar to the juice.

  4. Cook until it jellies, then remove the spice bag and transfer the jelly to jars.

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. Clove + cassiatop 1% of all pairs
    Smell alikestrong
    Cooked together194 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Apple + clovetop 6% of all pairs
    Smell alikemoderate
    Cooked together2,774 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Clove + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together10,386 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Apple + vinegartop 16% of all pairs
    Smell alikemoderate
    Cooked together1,884 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Apples
Provide pectin and body that help the mixture set into a jelly.
Sugar
Adds sweetness and helps the jelly set and keep its texture.
Vinegar
Adds acidity that brightens flavour and supports pectin setting.

The step that matters

Cook until it jellies. The jelly sets only when enough sugar, acid and pectin are concentrated by boiling. Stopping too early leaves a runny result, while overcooking can make it stiff and dull.

Swap the apple

How well each one fits the dish's main ingredients (clove, cassia, vinegar, sugar):

  1. Vanillafits better
  2. Figfits about as well
  3. Plumfits about as well
  4. Applethe original

Fit is the average pairing score against clove, cassia, vinegar, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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