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Peach Preserves

A sweet preserve made by boiling peaches with sugar and reducing the juice.

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 Preserves

Ingredients

Directions

Cook the peaches

  1. Pare the peaches.

  2. Combine the peaches and sugar in a pot.

  3. Boil for 30 minutes.

  4. Remove the peaches and skim them out.

Reduce the juice and finish

  1. Boil the juice for an additional 30 minutes.

  2. Pour the juice over the peaches.

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 flavor and the bulk of the preserves.
Sugar
Sweetens the fruit, draws out its water, and helps the preserves keep and thicken.

The step that matters

Boiling the juice for an additional 30 minutes. Boiling evaporates water and concentrates the sugar, so the juice thickens into a syrup. Boiling too long can darken the syrup and give it a caramelized, bitter taste.

“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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