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Dessert

Peach Jelly

A fruit preserve made from peaches, sugar, and peach juice, boiled and set into jelly.

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 the peaches

  1. Wipe the fuzz off the peaches.

  2. Cut the peaches into quarters.

  3. Crack the stones.

  4. Break the kernels into small pieces.

  5. Place the peaches and kernels in a covered jar.

Extract the juice

  1. Set the jar in boiling water until the peaches are soft.

  2. Strain the mixture through a jelly bag to extract all the juice.

Make the jelly

  1. Combine the sugar and juice in a preserving kettle.

  2. Boil the mixture for 20 minutes, skimming carefully.

  3. Pour the warm jelly into glasses.

  4. Cover the glasses with brandy paper once cooled.

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 flavour and the juice that forms the body of the jelly.
Sugar
Adds sweetness and, once boiled, helps the juice thicken and set as it cools.
Peach juice
Forms the liquid base that the sugar concentrates into a soft, spreadable jelly.

The step that matters

Boiling the sugar and juice. Boiling evaporates water and dissolves the sugar so the jelly can set as it cools. Boiling too briefly leaves it runny, while boiling too long makes it stiff or sugary. Skimming foam keeps the jelly clear.

“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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