Peach Butter or Marmalade
Ingredients
Directions
Prepare the fruit
Pare peaches.
Cook in a little water until soft.
Pass the peaches through a colander, then through a sieve.
Make the butter
Add half a pint of sugar to the strained fruit.
Put the mixture on the stove and stir all the time while cooking.
Seal the jar.
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. See the original page.
Explore the science
What each ingredient does
- Peaches (in the method)
- Provide the bulk of the butter and its fruit flavour and body.
- Sugar
- Sweetens the butter and helps thicken it as the moisture cooks off.
The step that matters
Stirring while the mixture cooks. Sugared fruit thickens as water evaporates and can scorch on the bottom of the pan. Constant stirring spreads the heat evenly and prevents burning, so the butter stays smooth and tastes fresh rather than caramelised or bitter.
“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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