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 ↓
Loquat Jam
Ingredients
Directions
Peel and stone the loquats.
Layer the loquats in a preserving pan.
Boil quickly for three hours.
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
- Provide the fruit base, giving the jam its main flavour and pectin-bearing body.
- White crystallized sugar
- Sweetens the jam and, as it dissolves and thickens, helps it set and keep.
The step that matters
Boil quickly for three hours. Long boiling evaporates water and concentrates sugar and fruit pectin, which is what lets the jam thicken and set. Boiling too gently or too briefly can leave it runny, while over-boiling can scorch the sugar and darken the flavour.
“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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