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Dessert

Peach Jelly

A gelatin set dessert made with peaches, sugar, and water.

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

  1. Soak the gelatine in the water for at least 30 minutes.

  2. Drain the syrup from the peaches, reserving 1½ to 2 cups of syrup in a saucepan to heat.

  3. Slice the peaches into a fancy glass or china dish and sprinkle half of the sugar over them.

Make the jelly

  1. Add the remaining sugar to the syrup.

  2. When the syrup is hot, remove it from the heat and stir in the soaked gelatine until dissolved.

  3. Pour the mixture over the peaches and set in the ice to harden.

Serve

  1. Serve with sweetened whipped cream.

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

Gelatine
Sets the syrup into a firm, sliceable jelly when it cools.
Sugar
Sweetens the jelly and helps give the syrup body as it sets.
Peaches
Provide the fruit flavour and the body of the dish set in the jelly.

The step that matters

Stir the gelatine into the hot syrup off the heat until fully dissolved. Gelatine must dissolve completely to set evenly. Boiling it can weaken its setting power, and undissolved granules leave gritty, uneven patches in the finished jelly.

“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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