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Peach Marmalade

A sweet preserve made by boiling peaches with sugar and water until thickened.

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. Peel, stone, and chop the peaches.

  2. For each pound of fruit, weigh out ¾ pound of sugar and 1 teacup of water.

Make the marmalade

  1. Combine the sugar and water in a pot and bring to a boil, skimming off any foam.

  2. Add the peaches and boil quickly, mashing them until fine.

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

Jar and seal

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

  2. Seal as directed 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 base, flavor, and body that the marmalade is built around.
Sugar
Adds sweetness and, as it concentrates in boiling, helps the mixture thicken and set.

The step that matters

Boil until the mixture thickens to a jellied mass. Sugar and fruit pectin set into a gel only at a high concentration reached by boiling. Stopping too early leaves a runny marmalade, while boiling too long can make it stiff and dull in 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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