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Preserve

Preserved Peaches

A method for preserving peaches in sugar syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Preserved Peaches

Ingredients

Directions

Prepare the syrup

  1. Peel, halve, and stone the peaches.

  2. For every quart of peaches, use an equal amount of sugar.

  3. For every three pounds of sugar, add 1 cup of boiling water.

  4. Melt the sugar in the water and boil for 15 minutes.

Cook and pack the peaches

  1. Drop in the peaches and cook until a straw pierces them easily.

  2. Skim carefully and put the peaches into heated jars.

  3. Boil and skim the syrup for 8 more minutes.

Seal

  1. Fill the jars with syrup and seal.

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 that is cooked and preserved in the syrup.
Sugar
Sweetens the fruit and helps preserve it in the syrup.

The step that matters

Skim carefully and boil the syrup. Skimming removes foam and loose bits that can cloud the syrup or spoil the jar. Boiling the syrup before filling dissolves the sugar fully and heats the jars' contents for a safer, clearer preserve.

“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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