Skip to main content
Dessert

Plum Butter

A preserve made by boiling plums with sugar and spices.

From an old cookbook · modernised transcription
Jump to recipe ↓

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 Butter

Ingredients

Directions

Prepare the plums

  1. Scald the plums until they crack open, then let them cool.

  2. Pass the cooled plums through a colander.

Cook

  1. Measure the prepared plums and add an equal amount of sugar or sweetener.

  2. Season with your desired spices.

  3. Boil the mixture for 3 hours; it will not require sealing.

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 pulp that cooks down into the thick, spreadable body of the butter.
Sugar or sweetener
Adds sweetness and, as it thickens during cooking, helps the butter set and keep.

The step that matters

Boil the mixture for 3 hours. Long, gentle boiling drives off water and concentrates the fruit, so the butter thickens; stopping early leaves it runny and more likely to spoil.

“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.

You might also like