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Peach Marmalade

A sweet preserve made by boiling peaches with sugar and water until thickened.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and peach 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

  1. Peel, stone, and chop the peaches.

  2. For each pound of chopped peaches, weigh 3/4 pound of sugar and 1 teacup of water.

Cook

  1. Combine the sugar and water in a pot and bring to a boil, skimming off any foam.

  2. Add the peaches and boil rapidly, mashing them until fine.

  3. Continue boiling until the mixture thickens into a jellied mass.

Jar

  1. Pour into small jars or tumblers and let cool.

  2. Seal as directed for jellies.

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. Sugar + peachtop 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 flavor and the bulk of the marmalade.
Sugar
Adds sweetness and helps the mixture thicken and keep as it sets.

The step that matters

Boil until the mixture thickens. Sugar and fruit must be cooked long enough for water to evaporate and the mixture to reach the concentration needed to set. Stopping too early leaves a runny marmalade that may not keep well.

“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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