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Dessert

Peach Marmalade

A sweet preserve made from peaches and sugar, cooked until it sets like jelly.

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

  1. Chop the peaches with the sugar in a kettle using a silver or wooden spoon.

  2. Boil gently until the mixture becomes a transparent pulp.

  3. Allow to cool; it will set like jelly.

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
Form the fruit base, supplying flavor, body and natural pectin for the set.
Brown sugar
Adds sweetness and, as it concentrates during boiling, helps the fruit mixture thicken and gel.

The step that matters

Boil gently until transparent. Gentle boiling concentrates the sugar and fruit so pectin can form a gel as it cools. Boiling too hard or too long can scorch the sugar or make the marmalade overly stiff, so watch for the transparent pulp rather than a fixed time.

“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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