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Ripe Apricot Marmalade

A preserve made from ripe apricots and sugar, boiled until jelly-like.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Apricot and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 3,630 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Ripe Apricot Marmalade

Ingredients

Directions

Prepare the fruit

  1. Boil the apricots in water for a few minutes.

  2. Remove the apricots from the water and extract the stones.

  3. Pass the apricot pulp through a fine sieve.

  4. Weigh the pulp and measure an equal amount of sugar.

Prepare the sugar

  1. Clarify the sugar (see clarification method).

  2. Boil the sugar until it reaches the feather stage (see boiling method).

Make the marmalade

  1. Add the apricot pulp to the sugar and stir while boiling until it thickens like jelly.

  2. Remove from heat and add blanched and dried apricot kernels.

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. Apricot + sugartop 18% of all pairs
    Smell alikelow
    Cooked together3,630 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Apricots
Provide the fruit pulp, which gives the marmalade its flavour and body as it thickens.
Sugar
Sweetens the marmalade and, when boiled, thickens it and helps it set like jelly.

The step that matters

Stirring while the pulp and sugar boil until thickened. Boiling concentrates the sugar and fruit pulp so they set as jelly. Stirring prevents the mixture from scorching on the base of the pan, and stopping too early leaves it runny.

“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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