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Peach Marmalade

A preserve of peaches and sugar simmered for two hours.

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. Peel the peaches and remove the stones.

  2. Weigh the peaches and chop them finely.

Cook the marmalade

  1. Add ½ pound of sugar for every pound of peaches.

  2. Add some of the stones back into the mixture.

  3. Simmer for 2 hours, stirring carefully to prevent burning.

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, pectin and flavour that form the marmalade's body.
Sugar
Adds sweetness and helps the marmalade thicken and keep as it cools.

The step that matters

Simmer slowly while stirring. Sugar-rich fruit scorches easily on the bottom of the pan. Stirring carefully spreads heat evenly and prevents burning, while the long simmer lets water evaporate so the marmalade sets.

“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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