Why it works: Loquat and sugar work together. They rank in the top 33% of all ingredient pairs, and cooks put them together in 3 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓
Loquat Jam
Ingredients
Directions
Prepare
Remove the skin and pits from the loquats.
In a pot, combine the loquat pulp and sugar.
Cook and store
Simmer slowly for three hours, stirring often.
Seal the jam while hot and store in a dry, cool place.
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.
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Loquat + sugartop 33% of all pairsSmell alikemoderateCooked together3 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
- Loquats
- Provide the fruit pulp, flavour and natural pectin that give the jam its body.
- Sugar
- Sweetens the jam and, as it cooks down, thickens it and helps preserve it.
The step that matters
Simmering slowly while stirring often. Sugar and fruit scorch easily on the bottom of a pot over long heat. Frequent stirring prevents burning and keeps the jam from sticking, and slow simmering lets water evaporate so the jam thickens gradually.
“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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