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Dessert

Peach Marmalade

A sweet preserve made by cooking peeled peaches with sugar until thick.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Peach and sugar are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 2,308 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Peach Marmalade

Ingredients

Directions

Prepare

  1. Peel, halve, and weigh the peaches.

Make the marmalade

  1. In a pot, boil the peaches alone, breaking them up and stirring until smooth.

  2. Add the sugar and cook slowly, stirring often until the mixture is very thick.

Set and cover

  1. Pour into earthen pie plates and let cool.

  2. Once cool, cover with paper.

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. Peach + sugartop 17% of all pairs
    Smell alikelow
    Cooked together2,308 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

Peaches
Provide the fruit base, pectin, and flavor that cook down into the marmalade.
Sugar
Sweetens the marmalade and, as it cooks down, thickens it into a spreadable set.

The step that matters

Cooking the peaches with sugar until very thick. Sugar must be added once the peach pulp is smooth and cooked slowly, because the mixture thickens as water evaporates. Cooking too briefly leaves it runny, while cooking too long can scorch it on the bottom of the pot.

“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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