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Ripe Apricot Marmalade

A preserve made from ripe apricot pulp and sugar, boiled to a jelly consistency.

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 pulp

  1. Boil ripe apricots for a few minutes, then remove the stones.

  2. Pass the apricots through a fine sieve to extract the pulp.

  3. Weigh the pulp and add an equal amount of loaf sugar.

Make the marmalade

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

  2. Add the apricot pulp, stirring and boiling until it thickens like jelly.

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

Store

  1. Store in pots in a dry place.

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 base, flavour and body that sets as the marmalade thickens.
Loaf sugar
Sweetens the marmalade and helps it thicken and set into a jelly-like texture.

The step that matters

Boiling until the marmalade thickens like jelly. Sugar and fruit pectin set together only at a sufficiently high concentration. Undercooked marmalade stays runny, while overcooking can make it stiff and dull in flavour. Judge by the jelly-like thickening described in the method.

“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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