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Dessert

Fruit Jelly

A sweetened gelatine jelly flavoured with lemon and pineapple and set with candied fruit and almonds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Pineapple and raspberry work together. They rank in the top 6% of all ingredient pairs, and cooks put them together in 195 recipes. Both carry furaneol, which smells caramel, sweet. The science ↓

Fruit Jelly

Ingredients

Directions

Make the gelatine

  1. Soak the uncolored gelatine in water for 30 minutes, then dissolve it in boiling water.

  2. Add the juice of the lemons and sugar to the dissolved gelatine.

  3. Divide the mixture into two parts; add the colored gelatine to one part along with raspberry syrup and almonds.

  4. To the other part, add the remaining ingredients, including the juice from the can of pineapple.

Add the fruit

  1. Cut the fruit into slices and drop them into the gelatine mixture when it begins to harden.

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. Pineapple + raspberrytop 6% of all pairs
    Smell alikemoderate
    Cooked together195 recipes

    Shared aroma: furaneol (caramel, sweet).

  2. Sugar + syruptop 6% of all pairs
    Smell alikestrong
    Cooked together5,842 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Raspberry + almondtop 7% of all pairs
    Smell alikestrong
    Cooked together552 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  4. Lemon + raspberrytop 8% of all pairs
    Smell alikemoderate
    Cooked together1,109 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  5. Lemon + almondtop 10% of all pairs
    Smell alikestrong
    Cooked together5,655 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Gelatine
Provides the structure that sets the liquid into a firm jelly.
Sugar
Adds sweetness and helps give the jelly its body.
Lemons
Their juice adds acidity that brightens the sweetness.
Canned pineapple
Its juice adds fruity flavour and sweetness to one jelly layer.
Blanched almonds
Add a crunchy texture against the soft jelly.
Candied fruit
Adds chewy texture and concentrated sweetness.

The step that matters

Drop in the fruit when the jelly begins to harden. If the gelatine is still liquid, the fruit slices sink to the bottom. If it has set firm, the slices cannot be spread through it. Adding them at the first stage of setting holds them evenly suspended.

Swap the lemon

How well each one fits the dish's main ingredients (sugar, pineapple, syrup, raspberry, almond):

  1. Vanillafits better
  2. Peachfits better
  3. Apricotfits better
  4. Lemonthe original

Fit is the average pairing score against sugar, pineapple, syrup, raspberry, almond. 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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