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Peach Preserves

Peach preserves made by boiling sugar and water, then adding peaches, and sealing in jars.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and peach 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

Make the syrup

  1. Combine 4 cups of sugar and 2 cups of water in a pot.

  2. Boil the mixture until well.

Soak the peaches

  1. Pour the syrup over the Yellow Cling peaches.

  2. Cover with a plate.

  3. Let stand until cold.

  4. Drain off the syrup.

Cook and seal

  1. Boil the syrup again.

  2. Drop the peaches into the boiling syrup.

  3. Cook slowly until done.

  4. Seal the preserves in 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. Sugar + peachtop 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

Sugar
Sweetens the fruit and, at high concentration, helps preserve it by binding water.
Yellow cling peaches
Provide the main fruit flavor and the soft, set texture of the preserves.

The step that matters

Cook slowly until done. Simmering gently keeps the peaches intact, while boiling hard can break them down into mush and cause the syrup to over-reduce.

“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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