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Dessert

Apricot Marmalade

A sweet preserve made from apricots, sugar, water, and kernels.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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

Oven, in the book's wordsA cool oven

Ingredients

Directions

Prepare the fruit and kernels

  1. Gather apricots before they are too ripe and stone them.

  2. Blanch the kernels.

Make the sugar syrup

  1. Dissolve the sugar in water over a clear fire until it boils to a candy.

  2. Pound and sift the sugar.

Cook the marmalade

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

  2. Combine the apricots with the sugar over a slow fire and simmer until clear, without boiling.

  3. Add the kernels and transfer the marmalade into jars.

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
Supply the fruit body and natural pectin that helps the marmalade thicken as it cooks.
Fine loaf sugar
Sweetens the fruit and, at high concentration, helps preserve and set the marmalade.
Apricot kernels
Add a subtle almond-like aroma to the finished marmalade.

The step that matters

Simmer the apricots and sugar gently without boiling. Boiling hard breaks down the fruit and can darken it, while a slow simmer lets the sugar dissolve evenly and the fruit turn clear and set properly.

“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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