Skip to main content
Dessert

Preserved Peaches

Peaches preserved in a sugar syrup by boiling and canning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

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 ↓

Preserved Peaches

Ingredients

Directions

Prepare the syrup

  1. Weigh the peaches.

  2. Make a syrup with 3 pounds of sugar and 1 pint of water for every 9 pounds of peaches, skimming as it boils.

  3. Prepare a kettle of boiling water and a bowl of cold water.

Blanch and cook the peaches

  1. Fill a wire basket with peaches and plunge it into the boiling water for 2 minutes.

  2. Lift the basket and transfer the peaches to the cold water to preserve their color.

  3. Drop the peaches into the boiling syrup a few at a time, cooking until heated through and tender.

Pack and seal

  1. Pack the hot peaches into a jar without crowding and fill with syrup.

  2. Cover the jar immediately.

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, which softens and holds its shape when cooked in syrup.
Sugar
Sweetens the fruit and, in the syrup, helps preserve it by reducing available water.
Water
Dissolves the sugar to form the syrup that surrounds and covers the peaches.

The step that matters

Transferring the blanched peaches to cold water. Moving the peaches to cold water promptly stops the cooking from the hot water bath, which helps preserve their color and keeps them from turning soft or dull.

“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.

You might also like

Peach Ice CreamPeach Ice Cream64 recipesPeach FrittersPeach Fritters55 recipesPeach MeringuePeach Meringue40 recipesPeach IcePeach Ice16 recipes