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Dessert

Apple Marmalade

A sweet preserve made by cooking apples with sugar until jellied.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Apple and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 16,478 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Apple Marmalade

Ingredients

Directions

Prepare the apples

  1. Peel and slice the apples.

  2. Weigh the apples and place them in a kettle.

  3. Stew the apples until tender.

  4. Mash the apples finely.

Make the marmalade

  1. Add sugar in equal weight to the apples.

  2. Cook slowly, stirring frequently, until the mixture has a jellied appearance.

  3. This usually takes about 30 minutes after adding the sugar.

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. Apple + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

    Shared aroma: beta-damascenone (apple, rose).

Apple and sugar barely smell alike, yet cooks put them together in 16,478 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Apples
Provide body and natural pectin, which helps the mixture thicken and set into a jelly.
Sugar
Adds sweetness and helps the mixture set and keep its texture.

The step that matters

Cook slowly, stirring frequently. Sugar concentrates as the mixture cooks, and the sugar and apple pectin need sustained gentle heat to set. Stirring prevents the bottom from scorching, and stopping too early leaves the marmalade runny.

“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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