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To Preserve Peaches

A method for preserving yellow peaches by boiling them with sugar to make a syrup.

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 ↓

To Preserve Peaches

Ingredients

Directions

Prepare the fruit

  1. Weigh the peeled peaches.

  2. For each pound of fruit, use one pound of sugar.

  3. Layer sugar and peaches in a preserving kettle, starting with sugar.

Make the syrup

  1. Heat until the sugar dissolves completely.

  2. Boil the peaches until they are clear.

  3. Remove peaches one by one and place them on a dish to cool.

  4. Boil the remaining syrup until it reaches a jelly-like consistency.

Jar and seal

  1. Once the peaches are cool, fill jars halfway with peaches and top with boiling syrup.

  2. Cover jars with a thin cloth for a short time.

  3. Seal jars with brandied paper, corks, or skin.

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

Yellow peaches
Provide the fruit that forms the body and flavor of the preserves.
Sugar
Sweetens the fruit and, as it dissolves into syrup, helps preserve it and thicken the syrup.

The step that matters

Boil the remaining syrup until it reaches a jelly-like consistency. Sugar concentration determines whether the syrup sets and keeps. Boiling off enough water raises the sugar content so the syrup thickens as it cools and resists spoilage. Undercooked syrup stays thin and may ferment.

“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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