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 Jelly
Ingredients
Directions
Make the peach base
Wash peaches well and peel them, reserving the peelings.
Cook the peach peelings in water for at least 1 hour.
Strain the mixture through cheesecloth and return the juice to the stove.
Boil the juice until it reduces to one third of its original quantity.
Set the jelly
Add sugar to taste and stir in the prepared sago, which has been soaked in cold water for 2-3 hours.
Boil the mixture for 20 minutes, stirring to prevent sticking.
Pour the mixture into an oiled mold and let it cool.
Once cooled, loosen the edges and turn it out onto a serving dish.
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.
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Peach + sugartop 17% of all pairsSmell alikelowCooked 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
- Sago
- Swells and thickens the cooked juice as it boils, giving the jelly its body and set.
- Peach peelings
- Provide the peach flavour and aroma in the cooking liquid.
- Sugar
- Adds sweetness and balances the tartness of the peach juice.
The step that matters
Boil the mixture for 20 minutes, stirring to prevent sticking. Sago starch must be fully cooked and stirred constantly, because it settles and scorches on the bottom of the pan, and it only thickens properly once the starch granules have swollen and gelatinised in the hot liquid.
“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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