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-budter
Ingredients
Directions
Prepare the peaches
Pare the ripe peaches and place them in a preserving kettle with enough water to cover them.
Boil the peaches until soft.
Sift the peaches through a colander to remove the stones.
Make the jam
Add 1½ pounds of sugar for each quart of peach puree.
Boil slowly for one hour, stirring often to prevent burning.
Transfer the mixture into stone or glass jars.
Store in a cool place.
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.
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Peach + sugartop 17% of all pairsSmell alikelowCooked 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
- Ripe peaches
- Provide the fruit, pulp and flavor that form the body of the jam.
- Sugar
- Sweetens the jam and helps it thicken and keep as it cooks down.
The step that matters
Boil slowly while stirring often. Sugar-rich fruit scorches easily on the bottom of the pan as the puree thickens. Frequent stirring and gentle heat prevent burning and a bitter, caramelized taste.
“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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