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To Preserve Peaches

A method for preserving yellow peaches in sugar syrup.

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 ↓

To Preserve Peaches

Ingredients

Directions

Prepare the peaches

  1. Pare the peaches and weigh them.

  2. In a preserving kettle, layer sugar and peaches until all are used.

Make the syrup

  1. Heat over the fire until the sugar dissolves.

  2. Boil until the peaches are clear, then remove them to a dish.

  3. Boil the remaining syrup until it jellies.

Jar and seal

  1. Once the peaches are cool, fill jars half with peaches and top with boiling syrup.

  2. Cover with a thin cloth, then with brandy paper, and seal with corks or paper.

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 softens and turns clear while cooking in syrup.
Sugar
Sweetens the fruit and, once boiled, thickens the syrup so it jellies.

The step that matters

Boil the remaining syrup until it jellies. Sugar syrup sets as its concentration rises during boiling. Too short a boil leaves a runny syrup, while overboiling can make the preserves hard or sugary, so watch for the syrup to thicken and sheet off a spoon.

“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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