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Dessert

Peach Marmalade

A preserve made from peeled peaches, sugar, and peach kernels, simmered until thick.

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

Prepare

  1. Weigh the peaches and prepare them by peeling and cutting into small pieces.

  2. Combine the peaches and sugar in a porcelain-lined preserving kettle.

Cook

  1. Stir frequently to prevent scorching and set the kettle to simmer gently.

  2. Cook for about 4 to 5 hours, stirring often, until it thickens to a marmalade consistency.

  3. Add the cracked and skinned peach kernels to the kettle.

  4. Skim off any foam and transfer the marmalade to glasses or jam pots.

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, flavour and pectin-bearing pulp that the marmalade is built on.
Sugar
Sweetens the marmalade and, as it concentrates, helps it thicken and keep.
Peach kernels
Add a subtle almond-like aroma to the marmalade.

The step that matters

Stirring during the long simmer. Sugar-rich fruit sits close to the bottom of the kettle and scorches easily as the water evaporates. Frequent stirring keeps the mixture even and prevents burnt flavour, while the long cook concentrates it until it sets.

“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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