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Dried Apricot Jam

A jam made from dried apricots, water, and sugar, cooked until set and stored in jars.

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 ↓

Dried Apricot Jam

Ingredients

Directions

Prepare

  1. Wash, cut up, and soak the apricots for two days.

  2. Simmer gently until the skins are tender, stirring to prevent burning.

Make the jam

  1. Add the sugar and stir until dissolved.

  2. Boil quickly until the setting point is reached.

  3. Allow to cool slightly.

Jar and store

  1. Stir and pour into prepared jars.

  2. Cover with waxed tissue.

  3. When completely cool, tie down the jar.

  4. Label the jar.

  5. Store the jar.

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

Dried apricots
Provide the fruit body, flavour and bulk of the jam once softened and cooked down.
Sugar
Adds sweetness and, once boiled, helps the jam thicken and keep well.

The step that matters

Boil quickly until the setting point is reached. As the mixture boils, water evaporates and the sugar and fruit pectin concentrate. Stop too early and the jam stays runny; boil too long and it becomes stiff and sugary. Test for set before removing it from the heat.

“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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