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Dessert

Apricot Jam, Green

A jam made from young apricots simmered with thick syrup, sugar, and water, then jarred and sealed with oil-dipped paper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Syrup and sugar match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,842 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Apricot Jam, Green

Ingredients

Directions

Prepare the apricots

  1. Place apricots in a jar and pour boiling water over them.

  2. Let sit for 1 minute.

  3. Remove apricots and rub off the down.

  4. In a preserving pan, combine apricots and thick syrup.

  5. Simmer gently until tender.

  6. Drain apricots on an inverted sieve.

Make the syrup and cook

  1. In a pot, make syrup by combining sugar and water.

  2. Boil for 20 minutes.

  3. Add apricots to the syrup and boil for another 20 minutes.

Jar and seal

  1. Transfer apricots to jars.

  2. Cover each jar with paper dipped in oil.

  3. Seal jars with thin paper brushed with egg white or gum-water.

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. Syrup + sugartop 6% of all pairs
    Smell alikestrong
    Cooked together5,842 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Apricot + syruptop 17% of all pairs
    Smell alikelow
    Cooked together451 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Apricot + sugartop 18% of all pairs
    Smell alikelow
    Cooked together3,630 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Apricot + eggtop 29% of all pairs
    Smell alikelow
    Cooked together1,712 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 the bulk of the jam.
Sugar
Sweetens the jam and, as it concentrates, helps it set and keep.
Thick syrup
Adds sweetness and body to the fruit before the sugar syrup is added.

The step that matters

Simmering the apricots until tender. Cooking the fruit gently until soft lets it release pectin and soften evenly; too little cooking leaves firm pieces, while too hard a boil can break the fruit down unevenly and toughen the texture.

Swap the apricot

How well each one fits the dish's main ingredients (syrup, sugar, egg):

  1. Vanillafits better
  2. Raisinfits better
  3. Lemonfits better
  4. Apricotthe original

Fit is the average pairing score against syrup, sugar, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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