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Dessert

Apricot Jam

A sweet preserve made from apricots, sugar, water, and optional apricot 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 Jam

Ingredients

Directions

Prepare the fruit

  1. Divide the apricots.

  2. Remove the stones.

  3. Crack a quarter of the stones.

  4. Remove the kernels.

  5. Blanch the kernels.

  6. Split the kernels.

  7. Add the kernels to the jam in the pan if desired.

Make the jam

  1. Combine sugar and water in a preserving pan.

  2. Stir until warm and moist.

  3. Add the apricots.

  4. Boil gently for about 30 minutes, skimming constantly.

  5. Pour the jam into jars.

  6. Cover.

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 form the body of the jam.
Sugar
Sweetens the jam and helps it set as it cooks and thickens.
Water
Dissolves the sugar at the start so it blends evenly with the fruit.

The step that matters

Skimming during the boil. Foam rises to the surface as the jam boils, and skimming it constantly keeps the jam clear and free of bitter or cloudy residue.

“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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