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
Make a syrup by combining sugar and water in a pot.
Cook the marmalade
Add finely chopped peaches to the syrup.
Boil the mixture until it thickens, about 45 minutes.
Jar and seal
Pour the marmalade into 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
- Peaches
- Provide the fruit flavour and most of the body of the marmalade.
- Sugar
- Adds sweetness and, as it cooks, helps thicken the mixture and preserve it.
The step that matters
Boil until thickened. As water evaporates, the sugar and fruit concentrate and gel. Stopping too early leaves the marmalade runny, while overcooking can scorch the sugar and make it stiff and sticky.
“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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