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Peach Marmalade

A sweet preserve made by cooking peaches with sugar and water until thick.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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

Prepare the peaches

  1. Reduce the peaches to a pulp.

Make the marmalade

  1. Boil the sugar with water until it reaches the pearl stage.

  2. Add the peach pulp and kernels to the sugar mixture.

  3. Stir over a brisk fire while boiling sharply for 15 to 20 minutes.

  4. Pour the marmalade into pots and cover as usual.

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 flavor that form the body of the marmalade.
Sugar
Sweetens the marmalade and helps it thicken and set as it boils.

The step that matters

Boiling the sugar syrup to the pearl stage. Sugar syrup must reach the pearl stage, a specific concentration, so the finished marmalade sets properly. Undercooked syrup leaves the marmalade runny.

“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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