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Preserve

To Preserve Fruit for Tarts, or Family-desserts

A method of preserving ripe cherries, plums, and apples in jars with sugar and bladders, boiled for three hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Plum and apple match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 404 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

To Preserve Fruit for Tarts, or Family-desserts

Ingredients

Directions

Prepare

  1. Gather ripe cherries, plums, and American apples.

  2. Place the fruit in small jars that hold 1 pound each.

  3. Strew 6 ounces of pounded sugar over each jar.

  4. Cover each jar with 2 bladders, tying them down separately.

Cook

  1. Set the jars in a large stew pan of water up to the neck.

  2. Boil for 3 hours.

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 + appletop 2% of all pairs
    Smell alikestrong
    Cooked together404 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Apple + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

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

  3. Plum + sugartop 21% of all pairs
    Smell alikelow
    Cooked together2,313 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

Apple and sugar barely smell alike, yet cooks put them together in 16,478 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Cherries
Make up the bulk of the preserve and supply most of its flavour and juice.
Plums
Add body, juice and a tart-sweet flavour to the preserved fruit.
American apples
Add firm body and mild flavour that holds its shape as the fruit cooks.
Sugar
Sweetens the fruit and draws out moisture, helping preserve it.

The step that matters

Setting the jars in the water. Keeping the water level at the jar necks and the heat gentle lets the fruit cook evenly through the glass. Vigorous boiling could force water into the jars and spoil the preserve.

Swap the plum

How well each one fits the dish's main ingredients (apple, sugar):

  1. Pearfits better
  2. Vanillafits better
  3. Apricotfits about as well
  4. Plumthe original

Fit is the average pairing score against apple, sugar. 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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