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Ripe Apricot Marmalade

A sweet preserve made from ripe apricots and sugar.

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 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.

  3. Stir and boil until it thickens and hangs on a spoon.

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
Supply the pulp, flavour and natural pectin that help the marmalade thicken.
Sugar
Sweetens the preserve and helps it set as it boils down.

The step that matters

Boil until it thickens and hangs on a spoon. Sugar and pectin set only when enough water has evaporated and the mixture reaches the right concentration. Stopping too early leaves a runny marmalade, while boiling too long makes it stiff and can scorch the sugar.

“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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