Why it works: Sugar and syrup match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,842 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
To Can Fruit
Ingredients
Directions
Make the syrup
Make a syrup with 2 parts sugar and 1 part water.
Boil and skim well.
Pour the hot syrup into a kettle, using 1½ cups for one can.
Prepare the fruit
When the syrup boils, add 1½ boxes of fruit and heat evenly until ready to boil.
Jar and seal
Heat a glass jar and cover in hot water.
Place a silver tablespoon in the jar.
Fill the jar with hot fruit, allowing it to overflow to remove air bubbles.
Remove the spoon and seal the jar.
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.
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Sugar + syruptop 6% of all pairsSmell alikestrongCooked together5,842 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Sugar
- Sweetens the fruit and, with water, forms the syrup that fills the jar.
- Fruit
- Provides the main flavor and texture of the finished canned product.
The step that matters
Filling the jar with hot fruit and syrup. Filling while hot and letting the contents overflow pushes out trapped air bubbles, which helps the fruit keep its color and reduces air left above the food in the sealed jar.
“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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