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Dessert

Water Ice Made From Jam

A frozen dessert made by boiling jam, sugar, water, and lemon, then straining and freezing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and lemon are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 53,532 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Water Ice Made From Jam

Ingredients

Directions

Make the syrup

  1. Combine jam, icing sugar, water, and lemon juice in a saucepan.

  2. Bring to a boil, skim off any foam, and simmer gently for 10 minutes.

  3. Strain the mixture through a fine sieve to remove solids.

Finish and freeze

  1. Add a few drops of coloring to enhance the color.

  2. Let it cool, then freeze according to your ice cream maker's instructions.

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 + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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

Jam
Provides the main fruit flavor and sweetness in the base.
Icing sugar
Adds sweetness and helps soften the texture of the frozen mixture.
Lemon juice
Adds acidity that brightens the fruit flavor.

The step that matters

Skim and simmer the mixture. Skimming removes foam that would cloud the mixture and affect texture. Gentle simmering lets the jam and sugar dissolve and thicken without scorching, which keeps the flavor clean.

“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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