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Preserved Ego Pluhs

A preserved plum recipe using sugar, plums, and water to create a syrup and canning process.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and plum 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 ↓

Preserved Ego Pluhs

Ingredients

Directions

Prepare

  1. Wash and drain the plums.

  2. In a preserving kettle, combine the sugar with enough water to dissolve it and heat on low.

  3. Prick each plum with a needle and place them in cans.

Pack and cook

  1. Submerge the cans in a pot of cold water.

  2. Pour the syrup over the plums and cook until the skins break and the plums are heated through.

  3. As the plums settle, add more syrup.

Seal

  1. Seal the cans while hot.

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. Sugar + plumtop 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

Sugar
Sweetens the syrup and helps preserve the fruit by drawing out moisture.
Plums
Supply the fruit that softens as it cooks and absorbs the surrounding syrup.

The step that matters

Adding more syrup as the plums settle. As the fruit softens and sinks, it leaves air gaps. Topping up with syrup keeps the plums fully covered, which helps prevent exposed fruit from discolouring or spoiling.

“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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