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Peach Jam

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 Jam

Ingredients

Directions

  1. Wash the peaches with a soft brush to remove dust.

  2. Scald the peaches in a stone jar placed in boiling water until done.

  3. Remove the skin and stones from the peaches.

  4. Add an equal weight of pounded sugar-candy to the peaches.

  5. Place the mixture in a preserving pan over a clear charcoal fire and let it boil gently three to four times.

  6. Skim the mixture carefully, and a few minutes before removing from heat, mix in the blanched kernels.

  7. Fill jars or wide-mouthed bottles with the jam and seal tightly when cool.

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

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