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Apricot Marmalade

A sweet preserve made from California apricots and granulated sugar.

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 ↓

Apricot Marmalade

Ingredients

Directions

Prepare

  1. Mash the apricots in a pot.

  2. Add the granulated sugar to the mashed apricots.

Cook

  1. Cook the mixture over medium heat, stirring constantly.

  2. Skim off any foam that forms on the surface.

  3. Continue cooking until the mixture thickens to a marmalade consistency.

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 base, flavor, and natural pectin that helps the marmalade thicken.
Granulated sugar
Adds sweetness and, as water evaporates, helps the fruit set into a thick, spreadable texture.

The step that matters

Cook the mixture over medium heat, stirring constantly. Sugar-rich fruit mixtures scorch easily on the bottom of the pot. Constant stirring keeps the mixture moving and prevents burnt flavor. As water evaporates, the sugar and fruit concentrate and thicken, so the cook should watch for the marmalade consistency rather than rely on time alone.

“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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