Skip to main content
Dessert

Peach Marmalade

A sweet preserve made from ripe peaches, sugar, and water, finished with blanched peach kernels.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

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

Prepare the peaches

  1. Halve the peaches.

  2. Remove the stones.

  3. Cut the peaches into quarters.

Make the marmalade

  1. Add the peaches to a pot with cold water and sugar.

  2. Cook over medium heat until soft, stirring frequently.

  3. Remove from heat and press the mixture through a sieve into a bowl.

Prepare and add the kernels

  1. Crack the peach stones.

  2. Remove the kernels.

  3. Blanch the kernels.

  4. Add the blanched kernels to the marmalade about five minutes before it is done.

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

Ripe peaches
Provide the fruit base, flavour and pectin-bearing pulp that gives the marmalade its body.
Granulated sugar
Sweetens the marmalade and helps it thicken and keep as it cooks down.
Peach kernels
Add a subtle almond-like aroma to the finished marmalade.

The step that matters

Adding the blanched kernels near the end. Kernels added too early can lose their delicate aroma during long cooking, so they are added about five minutes before the marmalade is done.

“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.

You might also like

Peach Ice CreamPeach Ice Cream64 recipesPeach FrittersPeach Fritters55 recipesPeach MeringuePeach Meringue40 recipesPeach IcePeach Ice16 recipes