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Dessert

Peach Jam

A sweet preserve made by cooking peaches with sugar until jam.

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 Jam

Ingredients

Directions

Prepare the fruit

  1. Skin the peaches and remove the stones.

  2. Add the peaches to an equal weight of sugar.

Cook the jam

  1. Boil in a brass or copper pan for about 15 minutes.

  2. Remove the scum as it rises.

  3. Remove from heat and pour into jam pots.

Set and store

  1. Let it cool for a day or two.

  2. Once set, cover with small rounds of white paper.

  3. Dip the paper in brandy or whisky.

  4. Tie down with another paper or bladder.

  5. Store in a dry, cool place.

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, flavour and pectin-bearing body that the jam sets from.
Fine white sugar
Sweetens the jam and, at this high concentration, helps it set and keep well.

The step that matters

Remove the scum as it rises. Foam that forms on the surface during boiling contains impurities and air. Skimming it off keeps the jam clear and prevents spoilage in storage.

“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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