Why it works: Tomato and sugar are a kitchen classic. They rank in the top 33% of all ingredient pairs, and 4,667 recipes mention both. Both carry beta-damascenone, which smells apple, rose. The science ↓
Tomato Jelly
Ingredients
Directions
Make the juice
Break ripe tomatoes into pieces and stew them in just enough water to prevent burning.
Pour the mixture into a jelly bag and let the juice drain.
Make the jelly
Add 1 pound of sugar for each pound of juice.
Return the mixture to the stove and boil until it jellies.
Serve with roast meat.
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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Tomato + sugartop 33% of all pairsAroma overlaplowMentioned together4,667 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Ripe tomatoes
- Provide the juice that sets into the jelly and supply the main flavor.
- Sugar
- Adds sweetness and helps the juice thicken and set as it boils.
The step that matters
Boil until it jellies. Sugar and pectin-rich juice must reach a high enough concentration to gel. Boiling too briefly leaves it runny, while boiling too long can make it stiff or caramelize the sugar.
“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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