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
Cook the fruit
Boil the peach pits in water to enhance flavor.
Quarter the peaches and boil for 30 minutes, stirring constantly until tender.
Sweeten and finish
Add ¾ pound of sugar for every pound of fruit.
Continue to boil and stir for 1 hour.
Transfer to jars and cover with paper as for jellies.
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
- Ripe peaches
- Provide the fruit body and flavor that the marmalade is built on.
- Sugar
- Sweetens the fruit and helps it thicken as the mixture boils down.
The step that matters
Continue to boil and stir for 1 hour. Sugar must concentrate in the boiling fruit to help the marmalade thicken and keep. Constant stirring prevents the sugar and fruit from scorching on the bottom of the pot during this long boil.
“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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