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Apricot Marmalade

A preserve of apricots and sugar cooked slowly.

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 Marmalade

Ingredients

Directions

Prepare the apricots

  1. Gather apricots before they are too ripe.

  2. Separate the flesh from the stones and blanch the kernels.

  3. Pare the apricots and cut them into thin slices.

Make the sugar syrup

  1. Break the sugar into lumps and dip them in water to dissolve.

  2. Boil the dissolved sugar over a clear fire until it reaches a candy stage, then pound and sift it.

Cook the marmalade

  1. Combine the sliced apricots with the sugar in a pot over low heat.

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 bulk, flavor, and pectin that gives the marmalade its body.
Fine loaf sugar
Sweetens the fruit and, once cooked, helps the marmalade set and keep.

The step that matters

Boil the dissolved sugar to candy stage. Sugar must be cooked to the right concentration before it meets the fruit. Undercooked sugar leaves the marmalade runny, while overcooking makes it hard and grainy.

“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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