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Dessert

Peach Jelly

A fruit preserve made by boiling peaches with their kernels, then adding sugar and setting the mixture to gel.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 Jelly

Ingredients

Directions

Prepare the fruit

  1. Wipe the down off the peaches and cut them into quarters.

  2. Crack the stones and break the kernels into small pieces.

  3. Place the peaches and kernels in a covered jar.

Extract the juice

  1. Set the jar in a kettle of boiling water and boil until soft.

  2. Strain the mixture through a jelly bag.

  3. Measure the juice and add 1 pound of sugar for every pint of juice.

Make and set the jelly

  1. Pour the juice into a preserving kettle and boil briskly for 15 to 20 minutes.

  2. Add the sugar and stir until dissolved.

  3. Skim off any foam and pour the jelly into glasses.

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 flavor and natural pectin and acids that give the jelly its body.
Sugar
Sweetens the jelly and, with the fruit's pectin and acid, helps it set firmly.
Peach stone kernels
Add a subtle almond-like aroma to the juice.

The step that matters

Boiling the juice briskly. Boiling the juice hard for the stated time concentrates it and lets the pectin and sugar reach the level needed to gel. Under-boiling leaves a runny jelly, while over-boiling can darken the flavor and make the set stiff.

“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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