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Apricot Marhalade

A preserve made from apricots, sugar, and apricot kernels, cooked until thickened.

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 Marhalade

Ingredients

Directions

Prepare the fruit

  1. Peel, quarter, and stone the apricots.

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

Cook the marmalade

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

  2. Add the sugar and apricot kernels, then boil for an additional 20 minutes.

  3. Transfer the mixture into jars.

Seal the jars

  1. Cover the fruit with oiled paper and secure 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

Ripe apricots
Provide the fruit base that breaks down into a pulp, giving the marmalade its body and flavour.
Sugar
Adds sweetness and, with heat, helps the fruit set into a thick spreadable preserve.
Apricot kernels
Add a subtle almond-like aroma to the marmalade.

The step that matters

Boil gently, stirring continually, until the fruit reduces to a pulp. Without water, the fruit can scorch on the base of the pan. Constant stirring and gentle heat let the apricots break down evenly and release their juices without burning, which would give a bitter, dark flavour.

“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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