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
Cut the peaches into small pieces and mash them to a pulp.
In a pot, combine the mashed peaches with the sugar and stir well.
Boil the mixture, skimming off any foam and stirring frequently to prevent burning.
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.
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Peach + sugartop 17% of all pairsSmell alikelowCooked 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
- Ripe peaches
- Provide the fruit pulp, flavor, and natural pectin that gives the marmalade its body.
- White sugar
- Sweetens the preserve and helps it thicken and keep by binding water.
The step that matters
Boil the mixture while stirring frequently. Sugar-rich fruit mixtures scorch easily on the bottom of the pot, and the sugar can burn before the mixture thickens. Frequent stirring spreads heat evenly and keeps the mixture from sticking.
“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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