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Peach Marmalade

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

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 peaches

  1. Peel the peaches and remove the stones.

  2. Simmer the peaches until half cooked, then drain them.

  3. Reduce the peaches to a pulp and strain through a coarse sieve.

Make the marmalade

  1. Weigh the pulp and add 12 ounces of powdered sugar for every pound of pulp.

  2. Simmer the mixture until it reaches a thick, pasty consistency.

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 pulp that forms the body and flavour of the marmalade.
Powdered sugar
Sweetens the pulp and, as it cooks down, helps thicken it to a pasty set.

The step that matters

Simmer until thick and pasty. Sugar and fruit pulp must cook long enough to concentrate and thicken. Stopping too early leaves a runny marmalade, while overcooking can make it stiff and prone to scorching on the base of the pan.

“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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