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Dessert

Peach Jelly

A preserved peach jelly made with peaches, kernels, water, lemon juice, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Peach and lemon work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 947 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Peach Jelly

Ingredients

Directions

Prepare the juice

  1. Peel the peaches and remove the stones, then slice them.

  2. Place the peaches and peach kernels in a kettle and cover with water.

  3. Stir often until the fruit is well cooked, then strain the mixture.

  4. For every pint of juice, add the juice of 1 lemon.

  5. Measure the juice.

Make the jelly

  1. Add 1 pound of sugar for each pint of juice.

  2. Heat the sugar until very hot.

  3. Add the hot sugar to the juice after it has boiled for 20 minutes.

  4. Bring the mixture to a boil.

  5. Remove it from the heat immediately.

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 + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together947 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Peach + sugartop 17% of all pairs
    Smell alikelow
    Cooked together2,308 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

Lemon and sugar barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Peaches
Provide the fruit flavour and the pectin-rich pulp that gives the jelly its body.
Peach kernels
Add a subtle almond-like aroma to the cooked fruit and juice.
Lemon juice
Adds acidity that brightens the flavour and helps the jelly set.
Sugar
Sweetens the jelly and, with cooking, helps it thicken and set.

The step that matters

Removing the jelly from the heat. Once the sugar is added and the mixture reaches a boil, overcooking can darken the colour, flatten the flavour and stop the jelly from setting properly. Removing it promptly keeps the set and flavour intact.

Swap the lemon

How well each one fits the dish's main ingredients (peach, sugar):

  1. Vanillafits better
  2. Apricotfits better
  3. Pearfits better
  4. Lemonthe original

Fit is the average pairing score against peach, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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