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Green Apricot Marmalade

A preserved fruit spread made from apricots, sugar, and clarified wood ash water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Green Apricot Marmalade

Ingredients

Directions

Prepare the lye water

  1. Boil a small quantity of wood ashes in water, skimming off any charcoal bits.

  2. Let the mixture stand.

  3. Draw off the clear liquid.

  4. Bring the clear liquid to a boil.

Clean the apricots

  1. Add the apricots to remove their down.

  2. Once the down comes off easily, remove from heat.

  3. Cool the apricots in cold water.

  4. Rub the cooled apricots clean using a cloth.

  5. Alternatively, roll the apricots in salt using a towel until the down comes off.

  6. Wash the salted apricots in water.

Cook and strain the pulp

  1. Boil the washed apricots in fresh water until soft enough to crush.

  2. Strain the apricots and pound the pulp in a mortar.

  3. Pass the pulp through a fine sieve.

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 and flavour that form the body of the marmalade.
Sugar
Adds sweetness and helps the fruit pulp set into a spreadable texture.

“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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