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Ripe Apricot Marmalade

A sweet preserve made from ripe apricots and sugar, cooked until thick and then mixed with blanched apricot kernels.

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 apricots

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

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

  3. Pass the apricot flesh through a fine sieve.

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

Make the marmalade

  1. Clarify the sugar and boil it until it reaches a feather stage.

  2. Add the apricot pulp to the sugar, stirring continuously.

  3. Boil until the mixture thickens and hangs on a spoon like jelly.

  4. Remove from heat and stir in 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

Apricot pulp
Provides the fruit flavour and the body that the marmalade sets from.
Loaf sugar
Sweetens the marmalade and, as it thickens with the pulp, helps it set.

The step that matters

Boil until the mixture thickens and hangs on a spoon like jelly. Sugar and fruit pectin set as the water evaporates and the concentration rises. 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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