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Apricot Marmalade

A preserve made from apricots, sugar, and apricot kernels, boiled until thick.

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 ↓

Apricot Marmalade

Ingredients

Directions

Prepare the fruit

  1. Peel, quarter, and stone the apricots.

  2. Place them in a preserving pan without water or sugar.

  3. Boil gently, stirring continually, until the fruit reduces to a pulp.

Finish and jar

  1. Add the sugar and the blanched apricot kernels, then boil again.

  2. Pour into jars, cover with oiled paper, and seal with thin paper dipped in 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. 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 body and flavor, breaking down into a thick pulp that sets the marmalade.
Sugar
Adds sweetness and helps the mixture thicken and keep well in storage.
Apricot kernels
Add a subtle almond-like aroma to the marmalade.

The step that matters

Boil gently while stirring continually. Gentle, constant stirring keeps the fruit from scorching on the base of the pan while it reduces. Scorched sugars give a burnt, bitter taste, and uneven heating can spoil the color and texture of the pulp.

“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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