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
Prepare the peaches
Pare and remove the stones from the peaches, mashing them as you go.
Extract the kernels from some of the seeds, pound them, and set aside for flavoring.
Make the marmalade
In a preserving kettle, combine the sugar and a little water to prevent burning.
Boil the sugar mixture for a few moments, then skim well.
Add the mashed peaches and the pounded kernels to the kettle.
Boil for 30 to 40 minutes, stirring almost constantly.
Let the marmalade cool, then transfer it into small jars and seal.
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 freestone peaches
- Provide the fruit pulp and flavor that form the marmalade.
- Sugar
- Sweetens the fruit and thickens the marmalade as it boils down.
The step that matters
Stirring during the 30 to 40 minute boil. Sugar-rich fruit can scorch on the bottom of the kettle when it thickens. Stirring almost constantly keeps the mixture from burning and sticking as the water evaporates.
“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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