Why it works: Loquat and sugar work together. They rank in the top 33% of all ingredient pairs, and cooks put them together in 3 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓
Loqu At Jam
Ingredients
Directions
Prepare
Peel and stone the loquats.
Layer the fruit in a preserving pan.
Cook
Boil quickly for three hours.
If the fruit is nice and ripe, use equal quantities of sugar.
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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Loquat + sugartop 33% of all pairsSmell alikemoderateCooked together3 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
- Loquats
- Provides the fruit flavour and most of the body of the jam.
- White crystallized sugar
- Adds sweetness, helps preserve the jam, and helps it set as water evaporates.
The step that matters
Boil quickly for three hours. A long, steady boil evaporates water and concentrates the sugar and fruit pectin, which is what lets the jam thicken and set. Stopping early leaves it runny, and too much heat for too long 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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