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Dessert

Peach Jelly

A preserved peach jelly made by cooking peaches with water and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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. Do not peel the peaches.

  2. Rub and cut them.

  3. Place the peaches in a porcelain-lined kettle.

  4. Add enough water to cover them.

Cook and strain

  1. Cook thoroughly for 1 to 2 hours.

  2. Strain through a jelly bag.

  3. For every 4 cups of juice, add 3 cups of sugar.

  4. Bring to a boil again.

Test the set

  1. Drop some jelly on a saucer.

  2. Set it on ice.

  3. If it doesn't spread, it's ready.

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
Supply the fruit flavor and the juice that becomes the jelly.
Sugar
Sweetens the jelly and helps it set by binding water as it thickens.

The step that matters

Testing for the set. Jelly firms as it cools because sugar and pectin become concentrated as water evaporates during boiling. A drop chilled on a saucer shows whether that point has been reached; if it spreads, the jelly is not yet 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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