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Dessert

Peach Marmalade

A preserve made by cooking peaches with sugar and water.

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 ↓

Peach Marmalade

Ingredients

Directions

Prepare

  1. Boil the peach pits in water until the water is well flavored.

  2. Peel and quarter the peaches.

Cook the marmalade

  1. Add the peaches to the boiling water.

  2. Cook for 30 minutes.

  3. Add the sugar.

  4. Stir constantly.

  5. Boil for 1 hour.

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 body of the marmalade and supply its fruit flavor.
Sugar
Sweetens the fruit and, as it cooks down, helps thicken and preserve the marmalade.

The step that matters

Stir constantly after adding the sugar. Sugar sinks and sits on the bottom of the pot, where it can scorch while the mixture boils. Constant stirring keeps the sugar dissolved and the fruit from burning, which would give the marmalade a 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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