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Dessert

Hips. — Made Into Jam.

Jam made from ripe hips (dog-rose berries) sweetened with sugar and optionally flavored with white wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Rose and white wine work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 162 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Hips. — Made Into Jam.

Ingredients

Directions

Prepare the hips

  1. Gather ripe hips.

  2. Boil hips in water until they can be pulped through a fine sieve.

Make the jam

  1. Measure an equal weight of sugar to the fruit and boil the hip pulp with the sugar until thoroughly combined.

  2. Fill a stone jar three-quarters full with the jam, leaving space to prevent fermentation.

Serve

  1. When serving, mix the jam with ⅓ cup of white wine and add sugar if desired.

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. Rose + white winetop 17% of all pairs
    Smell alikelow
    Cooked together162 recipes

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

  2. Rose + sugartop 25% of all pairs
    Smell alikelow
    Cooked together3,584 recipes

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

  3. Sugar + white winetop 30% of all pairs
    Smell alikelow
    Cooked together2,586 recipes

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

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

What each ingredient does

Hips
Provide the pulp that forms the jam's body and main flavour.
Sugar
Sweetens the pulp and, when boiled, helps the jam thicken and keep.
White wine
Adds acidity and aroma when mixed into the jam at serving.

The step that matters

Boil the pulp with the sugar until thoroughly combined. Heat dissolves the sugar and concentrates the pulp, helping the jam thicken and keep. Undercooked jam stays runny and can ferment; overcooking can scorch it.

“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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