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Dessert

Peach Preserves

A sweet preserve made by cooking peaches with sugar and syrup, then jarred and sealed.

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 ↓

Peach Preserves

Ingredients

Directions

Prepare the peaches

  1. Cut around the stone of each peach with a knife and remove it. Weigh the peaches and place them in a bowl.

  2. Sprinkle the sugar over the peaches and let them sit for 1 hour.

  3. Drain the juice into a preserving kettle.

Cook the preserves

  1. Boil the juice for 20 minutes, skimming off any foam.

  2. Add the peaches to the boiling juice.

  3. Cook, skimming frequently, until they are tender.

  4. Use a slotted spoon to transfer the peaches into glass jars.

  5. Boil the syrup for an additional 15 minutes.

Jar and seal

  1. Pour the syrup over the peaches in the jars.

  2. Cover each jar with brandy paper.

  3. Seal tightly.

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

Cling-stone peaches
Provide the fruit that becomes the bulk and flavor of the preserves.
Granulated sugar
Draws out juice and, when boiled, thickens the syrup and preserves the fruit.

The step that matters

Cook the peaches until tender while skimming frequently. Skimming removes foam that can cloud the syrup and spoil flavor. Cooking until tender, without overcooking, keeps the fruit intact while the sugar syrup thickens around it.

“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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