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Dessert

Peach Marmalade

A sweet preserve made from peaches and sugar.

From an old cookbook · modernised transcription
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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 the peaches

  1. Peel and pit the peaches.

  2. Chop the peaches into small pieces.

  3. Measure the chopped peaches and add an equal amount of sugar.

Cook and jar

  1. Cook the mixture over medium heat until it thickens, stirring frequently.

  2. Pour the hot marmalade into sterilized jars and seal.

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 form the marmalade.
Sugar
Sweetens the marmalade and helps it thicken as it cooks down.

The step that matters

Cook until thickened. Stirring frequently over medium heat keeps the fruit from scorching on the bottom of the pan. The sugar and fruit concentrate as water evaporates, so the mixture thickens only after enough cooking.

“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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