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Dessert

Guava Jelly

A jelly made from stewed ripe guavas and cane loaf sugar.

From an old cookbook · modernised transcription
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Why it works: Medlar and sugar work together. They rank in the top 35% of all ingredient pairs, and cooks put them together in 4 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Guava Jelly

Ingredients

Directions

Cook the fruit

  1. Stew ripe guavas in a covered pot with enough water until thoroughly cooked, about several hours.

  2. Pour the mixture into a jelly bag and let the juice run through without pressing.

Make the jelly

  1. Weigh the juice and boil it with an equal weight of cane loaf sugar until clear, stirring and skimming as needed.

  2. Once cooled, pour the jelly into glass jars.

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. Medlar + sugartop 35% of all pairs
    Smell alikemoderate
    Cooked together4 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

Ripe medlars
Provide the pectin and acid that let the juice set into a jelly.
Cane loaf sugar
Adds sweetness and helps the juice thicken and set when boiled.

The step that matters

Let the juice drip without pressing. Pressing the jelly bag pushes fine pulp and solids through with the juice, which makes the finished jelly cloudy instead of clear.

“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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