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Dessert

Peach Preserves

A sweet preserve made by cooking peaches with sugar and water until thick.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 Preserves

Ingredients

Directions

Prepare

  1. Pare and stone the peaches.

  2. Weigh the peaches.

  3. Combine sugar and water in a pot and heat until dissolved.

Make the preserves

  1. Add the peaches to the boiling syrup.

  2. Simmer until they are clear.

  3. Remove each peach half with a spoon.

  4. Place the peach halves on a dish to cool.

  5. Boil the syrup until thick.

  6. Return the peaches to heat.

Pack

  1. Pack the hot peaches into airtight fruit jars.

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
Provides the fruit, flavor and soft texture of the preserve.
Dry white sugar
Sweetens the preserve and thickens the syrup as it boils down.

The step that matters

Pack the hot peaches into airtight fruit jars. Packing while hot drives out air and helps the jars seal as they cool, which keeps the preserves from spoiling.

“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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