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
Pare and slice the peaches.
Sprinkle the sugar over the peaches and let them stand for 2 hours.
Cook and seal
Cook the peaches gently, stirring and mashing them until they become a transparent pulp.
Remove from heat, put into jars, and seal them.
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
- Free-stone peaches
- Provide the fruit that breaks down into the marmalade's pulp and flavor.
- Sugar
- Sweetens the fruit and draws out its juices during standing, and helps the pulp set.
The step that matters
Cook the peaches gently, stirring and mashing until transparent. Gentle heat and constant stirring keep the sugar from scorching and let the fruit break down evenly. Cooking until the pulp turns transparent shows the sugar has dissolved and the fruit has softened enough to set.
“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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