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Peach Makmalade

A sweet peach preserve made by cooking peaches with sugar and their own juice.

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 Makmalade

Ingredients

Directions

Prepare

  1. Peel the peaches and save the peels.

  2. Cover the peels with cold water and bring to a boil.

  3. Cut the peaches into quarters.

  4. Strain the juice from the peels.

Cook the jam

  1. In a pot, combine the peaches, sugar, and juice.

  2. Stir often and cook until the peaches are very soft, about 2 hours on low heat.

  3. Be careful not to scorch the mixture.

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 body, flavor, and pectin-bearing pulp that forms the jam.
Sugar
Sweetens the jam and, with cooking, helps thicken it and preserve it.
Peel-infused water
Carries pectin and flavor from the peels into the jam to aid setting.

The step that matters

Stirring and watching the heat during the long cook. Sugar-rich fruit sitting on the bottom of a pot can scorch easily, giving a burnt taste. Frequent stirring on low heat spreads heat evenly and lets the mixture reduce and thicken gradually.

“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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