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Dessert

Confiture De Prunes Entiere

Jam made from whole plums and sugar, simmered and packed in jars.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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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 ↓

Confiture De Prunes Entiere

Ingredients

Directions

Prepare the plums

  1. Scald the plums until soft.

  2. Remove the plums with a strainer and place them in cold water.

  3. Clarify the sugar.

  4. Place the clarified sugar in a flat pan.

  5. Add the plums one by one to the pan, avoiding mashing.

Syrup soak

  1. Pour lukewarm syrup over the plums twice a day for five days.

  2. After five days, remove the plums and place them on a sieve to drain.

Pack and finish

  1. Boil the syrup again.

  2. Skim the syrup clear.

  3. Pack the plums into jars.

  4. Pour the warm syrup over the plums in the 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. 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, flesh and flavour that the jam is built around.
Sugar
Sweetens the fruit and, in syrup form, preserves the plums by drawing out water.

The step that matters

Add the plums one by one to the pan, avoiding mashing. Whole plums keep their shape only if handled gently and kept intact; bruised or split fruit breaks down into mush during the repeated syrup soaking.

“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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