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Dessert

Apricot Jelly

A fruit preserve made by boiling apricots, reducing the juice, and adding sugar until it sets.

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 Jelly

Ingredients

Directions

Prepare the juice

  1. Pit the apricots and cover them with water.

  2. Boil until soft, then pour into a jelly bag and let it drain without pressing.

Make the jelly

  1. Boil the juice down by half or more.

  2. For every cup of juice, add ¾ cup of sugar and boil until it jell, about 20 minutes.

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 pectin and flavour that give the jelly its body and taste.
Sugar
Sweetens the jelly and helps it set by binding water and aiding gel formation.

The step that matters

Boil until it jells. Jelly sets when enough pectin, acid and sugar are concentrated together. Stopping too early leaves it runny, while boiling too long can make it stiff or dull in 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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