Peach Jam, or Marmalade
Ingredients
Directions
Prepare and cook the fruit
Pare, stone, and weigh the peaches.
Boil the peaches quickly for three-quarters of an hour, stirring often.
Add sugar and lemon
Draw from the fire and mix with ten ounces of well-refined sugar (rolled or beaten to powder) for each pound of peaches.
Clear carefully from scum, and boil briskly for five minutes.
Throw in the strained juice of one or two good lemons.
Finish the jam
Continue boiling for three minutes only, and pour out the marmalade.
Two minutes after the sugar is stirred to the fruit, add the blanched kernels of part of the peaches.
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)
- Provides the fruit base, flavor, and most of the jam's body and texture.
- Sugar
- Adds sweetness and helps thicken and preserve the jam as it cooks.
The step that matters
Boil for three minutes only, after the sugar and lemon. Prolonged boiling darkens the fruit, dulls fresh peach flavor, and can break down the pectin needed for a good set, leaving the jam runny or cooked-tasting.
“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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