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Dessert

Peach Marmalade

A sweet preserve made by boiling peaches with sugar and water until thickened.

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 Marmalade

Ingredients

Directions

Make the syrup

  1. In a pot, combine sugar and water; bring to a boil and skim off any foam.

  2. Add the chopped peaches to the boiling syrup.

Cook and jar

  1. Mash the peaches and continue boiling until the mixture thickens to a jellied mass.

  2. Pour the hot marmalade into small jars or tumblers.

  3. Allow to cool, then seal as you would for jellies.

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

Ripe peaches
Provide the fruit flavor and pectin-bearing pulp that give the marmalade its body.
Sugar
Sweetens the marmalade and, as it concentrates, helps it set into a jelly.
Water
Dissolves the sugar into a syrup that the peaches cook in.

The step that matters

Boil until the mixture thickens to a jellied mass. Boiling drives off water and concentrates the sugar and fruit pectin. Stopping too early leaves a runny marmalade that will not set, while cooking too long can make it stiff and dull in flavor.

“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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