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Peach Marmalade

A sweet preserve made from peach pulp and sugar, cooked until thick.

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

Prepare the fruit

  1. Peel peaches and remove the stones.

  2. Briefly immerse peaches in boiling water, then drain.

  3. Pass the peaches through a sieve to obtain pulp.

  4. Weigh the pulp and for every pound, measure 12 ounces of sugar.

Cook the marmalade

  1. Clarify the sugar and boil it until it reaches a feather stage.

  2. Add the pulp, reduce to half, and mix well.

  3. Boil the mixture for five minutes before transferring it to pots.

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

Peach pulp
Provides the fruit base, flavour and most of the body of the marmalade.
Loaf sugar
Sweetens the marmalade and, as it thickens on boiling, helps it set.

The step that matters

Boil the mixture after adding the pulp. Sugar and fruit must be boiled long enough to concentrate and reach the gel point. Under-boiling leaves a runny marmalade that may not set, while over-boiling can darken and dull the flavour.

“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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