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Dessert

Peach Jelly

A fruit jelly made with peach stones, quince seed, and fruit.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Peach and quince share more aroma than cooks usually use. They rank in the top 4% of all ingredient pairs, and cooks put them together in 46 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Peach Jelly

Ingredients

Directions

  1. Boil the fruit in a pot.

  2. Add 6 to 8 peach stones and 2 tablespoons of quince seed to the boiling fruit.

  3. Continue boiling until the jelly reaches the desired consistency.

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 + quincetop 4% of all pairs
    Smell alikestrong
    Cooked together46 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Peach stones
Release natural pectin that helps the jelly thicken and set.
Quince seed
Adds natural pectin, helping the jelly firm up and set.
Fruit
Provides the main flavour and liquid base of the jelly.

The step that matters

Continue boiling until the desired consistency. The jelly sets as pectin, fruit acid and sugar concentrate during boiling. Stopping too early leaves it runny, while boiling too long makes it stiff and dull in flavour, so check the set regularly.

“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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