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Dessert

Peach Jam with Green Mangoes

A jam made from peach pulp, green mango slices, sugar-candy, and blanched peach kernels.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Peach and mango share more aroma than cooks usually use. They rank in the top 2% of all ingredient pairs, and cooks put them together in 59 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Peach Jam with Green Mangoes

Ingredients

Directions

Prepare

  1. Prepare the peaches as for cheese.

Make the jam

  1. In a preserving pan, combine the peach pulp, green mango, and sugar-candy.

  2. Boil the mixture, stirring occasionally to prevent burning.

  3. Skim off any scum that rises.

  4. When the mixture thickens and jellies on a plate, it is done.

  5. Before removing from heat, add the blanched kernels.

Store

  1. Pour into jars or wide-mouthed bottles for storage.

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 + mangotop 2% of all pairs
    Smell alikestrong
    Cooked together59 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  2. Peach + sugartop 17% of all pairs
    Smell alikelow
    Cooked together2,308 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Mango + sugartop 22% of all pairs
    Smell alikelow
    Cooked together561 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

Peach pulp
Provides the main fruit body and natural pectin for thickening and setting.
Green mango
Adds tartness and acidity that balances the sweetness and helps the jam set.
Sugar-candy
Sweetens the jam and, as it concentrates during boiling, helps it thicken and set.

The step that matters

Judging when the jam is done. Sugar and fruit pectin only gel once enough water has evaporated and the sugar concentration is high. Stopping too early leaves runny jam, while boiling too long can scorch it or make it stiff. The plate test checks for a set.

Swap the mango

How well each one fits the dish's main ingredients (peach, sugar):

  1. Vanillafits better
  2. Apricotfits better
  3. Pearfits better
  4. Mangothe original

Fit is the average pairing score against peach, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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