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To Make Apricot Marmalade

A preserve made by boiling apricots with sugar until thick.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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 ↓

To Make Apricot Marmalade

Ingredients

Directions

Prepare the fruit

  1. Remove the skin and stones from the apricots using a penknife.

  2. Weigh the apricots and measure out an equal weight of sugar.

Cook

  1. In a pot, combine the apricots and sugar, and boil for at least 30 minutes.

  2. Mash the apricots with the back of a spoon against the pan while boiling.

Jar and seal

  1. Pour the hot mixture into jars and cover with a paper dipped in brandy the next day.

  2. Seal the jars tightly with leather.

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 flavor and pectin-bearing pulp that thickens the marmalade as it boils.
Granulated sugar
Sweetens the fruit and helps the mixture thicken and keep as a preserve.

The step that matters

Boiling with the apricots and sugar for at least 30 minutes. Sugar and fruit must cook long enough for the mixture to reach a thick, set consistency. Stopping early leaves a runny marmalade that may spoil sooner in storage, while the sugar concentration is what helps preserve it.

“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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