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 ↓
English Guava
Ingredients
Directions
Prepare the fruit
Strip the stalks from the bullace and cut part of them.
Place the bullace and plums into stone jars.
Boil the jars in a water bath as directed.
Make the jelly
Drain off the juice and strain it through a jelly bag.
Weigh the juice and boil it quickly for 15 to 20 minutes.
Stir in 3/4 pound of sugar for every pound of juice until dissolved.
Remove the scum and boil again for 8 to 12 minutes until it jellies.
Pour the jelly into shallow pans or small molds and let it set.
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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Plum + sugartop 21% of all pairsSmell alikelowCooked 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
- Bullace
- Its juice supplies pectin and acid, which help the jelly gel and set.
- Sugar
- Adds sweetness and helps the juice thicken into a firm, preserved jelly.
The step that matters
Boiling the juice until it jellies. The second boil, after the sugar dissolves, must run long enough for the pectin and acid to reach a gel. Too short a boil leaves the jelly runny, while overboiling makes it stiff and dull.
“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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