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Dessert

Peach Marmalade

A sweet fruit preserve made from peaches and brown sugar.

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

Cook the marmalade

  1. In a pan, combine the peaches and brown sugar.

  2. Chop the peaches with a silver or wooden spoon until juicy.

  3. Boil gently until the mixture becomes a transparent pulp.

Cool and set

  1. Allow to cool; it will set like jelly.

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 pulp and flavour that cooks down into the spread.
Light brown sugar
Sweetens the spread and helps it thicken and set as it cooks and cools.

The step that matters

Boil gently until transparent. Boiling too briefly leaves the spread runny, while boiling too hard can scorch the sugar and fruit. Gentle heat lets water evaporate and the sugar and fruit pectin concentrate into a gel as it cools.

“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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