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Dessert

Peach Marmalade

A preserved peach product made by boiling peaches with water, straining, adding sugar, and reducing to marmalade consistency.

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 Marmalade

Ingredients

Directions

Make the pulp

  1. Boil the peaches with a small amount of water until reduced to a pulp.

  2. Pass the pulp through a sieve.

Cook the marmalade

  1. Add 6 pounds of sugar to the pulp.

  2. Boil the mixture, stirring constantly, until it thickens to a marmalade consistency.

Store

  1. Store in bottles or jars for winter use.

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 pulp that forms the body and flavor of the marmalade.
Sugar
Sweetens the marmalade and helps it thicken as the mixture cooks down.

The step that matters

Boil the mixture while stirring constantly. Sugar-rich fruit mixtures scorch easily on the bottom of the pan, and constant stirring prevents burning. Cooking until the mixture thickens lets the sugar and pectin set it to marmalade consistency.

“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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