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Peach Marmalade

A 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: Sugar and peach 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

Prepare the peaches

  1. Remove the skins and stones from the peaches, then chop them small.

  2. For each pound of peaches, weigh 3/4 pound of sugar and 1 teacup of water.

Cook the marmalade

  1. Combine the sugar and water in a pot and bring to a boil, skimming off any foam.

  2. Add the chopped peaches and boil quickly, mashing them fine as they cook.

  3. Continue boiling until the mixture thickens to a jellied mass.

Jar and seal

  1. Pour the marmalade into small jars or tumblers and let it cool.

  2. Seal the jars as directed 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. Sugar + peachtop 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

Peaches
Provide the fruit flavour and body that the marmalade is built around.
Sugar
Sweetens the marmalade and helps it thicken into a jelly-like set as it boils.
Water
Dissolves the sugar so it can be brought to a boil evenly before the fruit is added.

The step that matters

Continue boiling until the mixture thickens to a jellied mass. Sugar and fruit pectin set as the syrup concentrates. Stopping too early leaves a runny marmalade, while boiling too long can make it stiff and dull.

“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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