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Peeserved Apricots

A method of preserving apricots by boiling them with sugar and water in a jar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Peeserved Apricots

Oven, in the book's wordsA cool oven

Ingredients

Directions

Prepare the jar

  1. Fill a jar with apricots, sprinkling powdered sugar over the apricots as you fill the jar.

  2. Pour a little water over the apricots.

Heat and rest

  1. Place the jar in a pan of water and heat slowly until it boils.

  2. Skim off any foam.

  3. Remove the jar immediately when it starts to boil.

  4. Cover the jar.

  5. Let it sit overnight.

  6. Repeat the heating process the next day.

Seal and store

  1. Tie a skin over the jar.

  2. Store for use.

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 that is softened and preserved in the syrup.
Powdered loaf sugar
Draws moisture from the fruit and preserves it through sweetness, forming a syrup.

The step that matters

Remove the jar immediately when it starts to boil. Keeping the jar in the water after boiling begins can overcook the apricots, making them soft and mushy. Pulling it out at the first boil softens the fruit gently while keeping its shape and 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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