Why it works: Sugar and peach 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 ↓
Crushed Peaches
Ingredients
Directions
Prepare the peaches
Use firm peaches to avoid a mushy texture.
Run the peaches through a coarse plate of a chopping machine.
Put the chopped peaches in a kettle.
Make the mixture
Add 6 pounds of sugar for each gallon of pulp.
If using benzoate, add 1 teaspoon for every 2 gallons of pulp.
Cook the mixture to 212°F (100°C).
Process and seal
Process ½ gallon glass jars for 45 minutes at 180°F (82°C).
Process gallon cans for 1 hour and 15 minutes at 180°F (82°C).
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.
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Sugar + peachtop 17% of all pairsSmell alikelowCooked 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
- Firm peaches
- Firm fruit holds its shape and keeps the texture from turning mushy during cooking.
- Sugar
- Sweetens the fruit and helps thicken the mixture as it cooks down.
The step that matters
Cook the mixture to 212°F (100°C). Cooking to this point brings the mixture to a full boil, which helps thicken it and drives off excess water before processing.
“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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