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Peach Marmalade

A sweet preserve made by cooking peaches with sugar until thick.

From an old cookbook · modernised transcription
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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 Marmalade

Ingredients

Directions

  1. Pare and cut the peaches into small pieces.

  2. In a pot, combine the peaches and sugar.

  3. Cook over medium heat, stirring occasionally, until the mixture thickens to a jelly-like consistency.

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 flesh, pectin, and flavour that form the marmalade's body and taste.
Sugar
Sweetens the fruit and, as it concentrates during cooking, helps the mixture set into a jelly-like texture.

The step that matters

Cooking until the mixture thickens. Sugar and fruit pectin set as the liquid reduces and concentrates, so stopping too early leaves a runny result, while cooking too long can scorch the sugar. Stirring occasionally helps prevent sticking and burning on the bottom of the pot.

“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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