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
Boil the peach pits in water until the water is well flavored.
Peel and quarter the peaches, then add them to the water after removing the pits.
After 30 minutes, add the sugar and stir constantly.
Boil for 1 hour after adding the sugar.
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.
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Peach + sugartop 17% of all pairsSmell alikelowCooked 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 and supply most of the flavor and body.
- Sugar
- Adds sweetness and, with heat, helps the fruit thicken into a spreadable set.
- Peach pits
- Flavor the cooking water, adding a subtle almond-like depth to the marmalade.
The step that matters
Adding the sugar and stirring constantly. Sugar raises the boiling point and helps the fruit thicken into a set. Without constant stirring, the mixture can stick to the pan bottom and scorch, giving a burnt 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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