Skip to main content
Dessert

Peach Jam or Marmalade

A preserved peach spread made by cooking peaches with sugar and peach kernels.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

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 Jam or Marmalade

Ingredients

Directions

Prepare the fruit

  1. Quarter the ripe peaches.

  2. Place the quarters in a preserving pan.

  3. Stir the fruit over medium heat until it becomes soft.

  4. Rub the pulp through a coarse sieve.

  5. Beat until smooth.

Make the jam

  1. Weigh the pulp and mix it with an equal weight of powdered sugar and a fourth of the weight in bruised peach kernels.

  2. Boil the mixture for 15 minutes, stirring and skimming constantly.

Jar and store

  1. Pour the jam into jars.

  2. Cover the jars properly.

  3. Store in a cool, dry place.

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

Ripe peaches
Provide the main fruit flavour and the pulp that gives the jam its body.
Powdered sugar
Sweetens the jam and helps it set as it thickens with boiling.
Peach kernels
Add a subtle almond-like aroma to the jam.

The step that matters

Boiling the pulp and sugar. Boiling must be steady and constant stirring is needed so the sugar dissolves and the mixture does not scorch on the bottom of the pan. Skimming removes foam so the finished jam stays 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.

You might also like

Peach Ice CreamPeach Ice Cream64 recipesPeach FrittersPeach Fritters55 recipesPeach MeringuePeach Meringue40 recipesPeach IcePeach Ice16 recipes