Why it works: Apple and syrup work together. They rank in the top 22% of all ingredient pairs, and 742 recipes mention both. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Apple Jelly
Ingredients
Directions
Peel and core the apples.
Place the apples in a preserving pan and add enough water to cover them.
Boil gently until they reach a marmalade consistency.
Strain the mixture through a jelly bag.
Measure the same quantity of clarified syrup as the apple juice.
Boil the syrup down to a caramel consistency.
Stir in the apple juice and boil for 30 minutes.
Test the jelly by dropping a little on a plate; if it sets, it's ready.
Pour into pots, cover with brandy paper, and tie down.
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 aroma chemistry they share, and how many recipes mention both.
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Apple + syruptop 22% of all pairsAroma overlaplowMentioned together742 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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