Skip to main content
Dessert

Peach Marmalade

A sweet preserve made from peaches, sugar, and water, boiled until jellied.

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 Marmalade

Ingredients

Directions

Prepare

  1. Peel, stone, and chop the peaches.

  2. Weigh ¾ pound of sugar for each pound of chopped peaches.

  3. Measure 1 cup of water for each pound of sugar.

Cook the marmalade

  1. Combine 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 smooth.

  3. Continue boiling until the mixture thickens to a jellied consistency.

Jar and seal

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

  2. Seal as you would 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. 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 flavor and the body of the marmalade once mashed and cooked down.
Sugar
Sweetens the marmalade and, as it boils down, helps it thicken to a jellied set.

The step that matters

Continue boiling until the mixture thickens to a jellied consistency. Sugar and fruit pectin set only at a high enough concentration and temperature. Stopping too early leaves a runny marmalade, while boiling too long can make it stiff and dark.

“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