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Dessert

Peach Marmalade

A sweet preserve made from ripe peaches and sugar, cooked into marmalade.

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 Marmalade

Ingredients

Directions

Prepare

  1. Chop the peaches medium-fine.

  2. Measure equal parts of peach pulp and granulated sugar.

  3. Let the mixture stand for half a day.

Cook and seal

  1. Cook and stir the mixture as you would for pineapple marmalade.

  2. Pour paraffin over the top and seal.

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

Well ripened gold drop peaches
Provide the fruit base, with pectin and natural sugars that set and flavour the marmalade.
Granulated sugar
Sweetens the marmalade and draws moisture out of the fruit, helping it thicken as it cooks.
Paraffin
Forms a wax seal over the top that keeps air and mould out of the jars.

The step that matters

Cook and stir the mixture as you would for pineapple marmalade. Sugar concentrates as water evaporates, and the fruit must be cooked long enough to thicken and set. Stirring prevents scorching on the bottom of the pan, which would give a burnt flavour.

“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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