Skip to main content
Dessert

Magntim Bonniu Plum Jam

A jam made from plums and sugar, optionally with blanched kernels.

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 ↓

Magntim Bonniu Plum Jam

Ingredients

Directions

Prepare the plums

  1. Remove the skins and stones from the plums.

Cook the jam

  1. Boil the plums alone for about 40 minutes, stirring frequently to prevent burning.

  2. Add the sugar and continue boiling for about 20 minutes.

  3. A few minutes before finishing, add a fourth or more of the blanched kernels if desired.

  4. Spread the fruit and sugar on dishes for a few hours.

  5. Boil for an hour or more, ensuring slow cooking to prevent shriveling.

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 base, pectin and flavor that form the body of the jam.
Sugar
Sweetens the jam and helps it thicken and keep as it cooks down.

The step that matters

Boil for an hour or more, ensuring slow cooking to prevent shriveling.. Sugar and fruit concentrate as water evaporates, and high heat can scorch the sugar or toughen the fruit. Slow, steady cooking with frequent stirring keeps the jam glossy and tender rather than hard or burnt.

“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.

More plum jam recipes

Damson 6Apricot 5Black 4Green Gage 3Mirabelle 3 See all 63 →

You might also like

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