Why it works: Peach and lemon work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 947 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓
Peach Jelly
Ingredients
Directions
Prepare the peaches
Pare, stone, and cut up the peaches.
Place the peaches in a stone jar with a little water and a few peach kernels.
Put the jar in a kettle.
Pour boiling water into the kettle.
Finish the jelly
Strain the peach mixture.
Add a little lemon juice to the peach juice to help it set into jelly.
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 + lemontop 12% of all pairsSmell alikemoderateCooked together947 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Peaches
- Provide the fruit flesh and juice that form the body of the jelly.
- Peach kernels
- Add a subtle almond-like aroma to the peach juice.
- Lemon juice
- Adds acidity that helps the juice set into a jelly.
The step that matters
Adding the lemon juice. Peach juice is low in acid and pectin, so the lemon juice supplies the acidity needed for the juice to gel. Adding it to juice that is too sweet or too dilute can leave the jelly loose.
“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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