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Peach Marmalade

A preserve made from ripe peaches and sugar, boiled and jarred.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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 the peaches

  1. Brush the fuzz from the peaches, cut them in halves, and remove the stones.

  2. Crack half of the peach kernels.

  3. Pour boiling water over the peaches.

  4. Rub off the skins.

  5. Cut the peaches into strips lengthwise.

Cook the marmalade

  1. Weigh the peaches and add three-fourths of their weight in sugar to a preserving kettle.

  2. Set the kettle over low heat and stir constantly with a wooden spoon after it begins to boil.

  3. Let it boil for 30 minutes, adding the kernels after 25 minutes.

Jar and seal

  1. Pour the marmalade into earthen jars and let it cool completely.

  2. Once cool, place a round of paper dipped in brandy on top of each jar and seal them airtight.

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, bulk and flavor of the marmalade.
Sugar
Sweetens the fruit, thickens the mixture and helps preserve it by binding water.

The step that matters

Stir constantly once the mixture boils. The mixture is high in sugar and sits over heat, so it can scorch and stick to the bottom of the kettle. Constant stirring spreads the heat evenly and keeps the sugar from burning, which would give a bitter flavor.

“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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