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Dessert

To Preserve Fruit for Tarts

Preserves cherries, plums, and apples in sugar for later use in tarts.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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

Ingredients

Directions

Prepare the jars

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

  2. Place them in small jars that hold 1 pound each.

  3. Sprinkle 6 oz of pounded sugar over each jar.

  4. Cover each jar with 2 tied bladders.

Cook and store

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

  2. Boil gently for 3 hours.

  3. Store the jars in a dry place.

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
Provide the main fruit flavor and body of the preserve.
Plums
Add fruit body and tartness to the preserve.
American apples
Add pectin and body, helping the preserved fruit hold together.
Loaf sugar
Sweetens the fruit and draws out its juices as it preserves.

The step that matters

Boil gently for 3 hours. Keeping the water at a gentle simmer rather than a hard boil cooks the fruit evenly without breaking it apart. Sugar and steady heat together help preserve the fruit over the long cook.

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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