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Apricot Marmalade

A preserve made by cooking apricots with sugar 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 ↓

Apricot Marmalade

Ingredients

Directions

Prepare

  1. Peel and cut apricots into small pieces.

  2. Weigh the apricots and use the same weight of pounded and sifted sugar.

  3. Place apricots and sugar in a large pan over medium heat.

Cook and set

  1. Stir continuously until the mixture thickens and reaches a jelly-like consistency.

  2. To test, lift the scum; if it breaks into flakes, it is ready.

Store

  1. Pour the marmalade into jars or pots for storage.

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 flavour and pectin-bearing pulp that give the marmalade its body.
Sugar
Sweetens the fruit and helps the mixture thicken and set as it cooks down.

The step that matters

Stirring until the mixture thickens. Sugar and fruit must be stirred constantly over medium heat so they do not scorch on the pan base. Cooking until the mixture reaches a jelly-like consistency lets pectin and sugar set properly when cooled.

“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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