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Peach Marmalade

A sweet preserve made by cooking sliced peaches with sugar.

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 ↓

Peach Marmalade

Ingredients

Directions

Prepare the fruit

  1. Peel and slice the peaches into small pieces.

  2. Weigh the fruit before cooking.

Cook

  1. Cook the peaches for 45 minutes.

  2. Add ¾ pound of sugar for each pound of fruit.

  3. Boil steadily for 20 minutes, stirring constantly to prevent burning.

Finish

  1. Remove excess syrup and pour into cans for pudding sauce.

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 flavor and pectin-bearing body that the marmalade is built on.
Sugar
Sweetens the fruit and helps the mixture thicken as it cooks down to a spreadable set.

The step that matters

Boil steadily while stirring constantly. Sugar-rich fruit mixtures scorch easily on the bottom of the pan. Constant stirring prevents burning and keeps the sugar and fruit evenly concentrated, which lets the marmalade thicken properly.

“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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