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Dessert

Peach Jelly

Peach jelly made by boiling peaches and kernels, straining, adding sugar, and setting.

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 Jelly

Ingredients

Directions

Prepare the peaches

  1. Wipe the down off the peaches.

  2. Cut the peaches into quarters.

  3. Crack the stones.

  4. Break the kernels into small pieces.

  5. Place the peaches and kernels in a covered jar.

  6. Set the jar in a kettle of boiling water.

  7. Boil until soft.

  8. Strain the mixture through a jelly bag.

  9. Measure the juice.

Make the jelly

  1. Add 1 pound of sugar for each pint of juice.

  2. Boil the juice in a preserving kettle for 15 to 20 minutes.

  3. Add the sugar.

  4. Stir until dissolved.

  5. Skim off any foam.

  6. Pour the jelly into glasses.

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 flavour and natural pectin and acid that help the juice set into jelly.
Sugar
Sweetens the jelly and, with the boiled juice, helps it thicken and set.

The step that matters

Boiling the juice after adding the sugar. Boiling the juice for the stated time concentrates it and lets the pectin and sugar reach the balance needed to set. Too little boiling leaves the jelly runny, while overboiling can make it dark and sticky.

“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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