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Dessert

Apricot Jelly

A fruit jelly made from apricots, sugar, and gelatin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 Jelly

Ingredients

Directions

Prepare

  1. Wash the apricots.

  2. Cover them with cold water.

  3. Let them soak for several hours.

Make the jelly

  1. Add the sugar and boil slowly for one hour in the same water.

  2. Strain the mixture through a fine wire sieve until it reaches the consistency of fruit butter.

  3. While hot, stir in the gelatin that has been softened in cold water.

Set and serve

  1. Mold the jelly.

  2. Serve with whipped cream.

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 main fruit flavour and the thick body of the purée.
Gelatine
Forms the gel network that sets the jelly as it cools.
Sugar
Adds sweetness and helps balance the tartness of the apricots.

The step that matters

Stir in the softened gelatine while the mixture is hot. Gelatine dissolves fully only in hot liquid, so stirring it in while hot spreads it evenly. If it is left to cool first, it can set in lumps and leave a grainy or weak jelly.

“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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