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Apricot Marmalade

A preserve made from ripe apricots and sugar, optionally including apricot kernels.

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 fruit

  1. Peel and halve the apricots.

  2. In a pot, combine the apricots and sugar.

Cook and finish

  1. Cook over gentle heat, stirring, until the mixture thickens.

  2. Rub the mixture through a fine sieve.

  3. If desired, stew the apricot kernels in sugar and stir into the marmalade.

  4. Transfer the marmalade to jars and seal once cool.

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 flavour, natural pectin and body that the marmalade is built on.
Sugar
Sweetens the marmalade and helps it thicken and keep as it cooks down.

The step that matters

Cook over gentle heat, stirring, until the mixture thickens. Sugar-rich fruit scorches easily on direct heat, and stirring keeps it from sticking and burning. Gentle heat lets water evaporate while the pectin and sugar set the mixture without caramelising it too darkly.

“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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