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Veuy Fixe Impekateice-plum Marmalade

A plum marmalade made from ripe imperatrice plums and powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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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 ↓

Veuy Fixe Impekateice-plum Marmalade

Ingredients

Directions

  1. Cut each plum and place them in a preserving pan.

  2. Boil the plums for 35 to 40 minutes, removing stones as they rise to the surface.

  3. Remove the pan from heat and stir in the powdered sugar.

  4. Boil the mixture quickly for 15 minutes.

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

Imperatrice plums
Provide the fruit bulk, natural pectin and tartness that give the marmalade its body and flavor.
Powdered sugar
Sweetens the fruit and, with pectin and heat, helps the mixture thicken and set.

The step that matters

Boil the mixture quickly for 15 minutes. A rapid boil drives off water and brings the sugar and fruit pectin to the concentration needed to set. A gentle simmer can leave the marmalade runny, while sugar that has not fully dissolved before boiling can cause uneven texture.

“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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