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 Marhalade
Ingredients
Directions
Prepare the fruit
Place the peach peelings and pulp in a pot and add enough water to cover them.
Boil slowly until the fruit is soft enough to pass through a sieve.
Make the marmalade
Add sugar equal to half the amount of fruit and boil slowly for about 45 minutes until it thickens, stirring frequently during cooking.
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
- Peach parings and pulp
- Supply natural pectin and fruit flavor that help the marmalade set.
- Sugar
- Sweetens the marmalade and, as it concentrates, helps it thicken and set.
The step that matters
Stir during the long slow boil. As the sugar is added and the mixture reduces, it thickens quickly and can scorch on the bottom of the pot. Frequent stirring keeps the heat even and prevents burning, which would make the marmalade taste bitter.
“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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