Skip to main content
Dessert

Confiture De Prunes

A jam made from prunes and sugar, cooked until thick.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

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 ↓

Confiture De Prunes

Ingredients

Directions

Prepare the fruit

  1. Remove the kernels from the plums.

Cook the jam

  1. In a preserving pan, combine the plums and sugar.

  2. Cook over heat, stirring until done.

  3. To test, place a bit on a plate; if it leaves a string when pressed, it is ready.

Add the kernels

  1. Break the stones, remove the kernels, and soak them in hot water to remove the skin.

  2. Mix the kernels in a few minutes before removing from heat.

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 + sugartop 21% of all pairs
    Smell alikelow
    Cooked 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

Plums
Provide the fruit, flavor, and natural pectin that help the jam set.
Sugar
Sweetens the jam and, as it concentrates, helps it thicken and keep.
Kernels
Add a nutty, almond-like aroma to the jam.

The step that matters

Testing for the set. As water evaporates, the sugar and fruit pectin concentrate and gel. Stopping too early leaves the jam runny, while cooking too long can make it stiff and scorch on the bottom of the pan.

“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.

You might also like

Mixed Fruit SherbetMixed Fruit Sherbet6 recipesWhite CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipes