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Dessert

Apricot, or Any Plum Jam

Jam made from apricots or plums, sweetened with sugar and optionally flavored with bitter almonds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Apricot and almond match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 852 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Apricot, or Any Plum Jam

Ingredients

Directions

Prepare the pulp

  1. Place the apricots and water in a clean saucepan over low heat.

  2. Once scalded, rub the mixture through a fine sieve to obtain the pulp.

Cook the jam

  1. In a preserving pan, combine the pulp with the sugar and bring to a brisk boil.

  2. Skim off any foam and add the apricot kernels and bitter almonds.

  3. Boil for 15 minutes, stirring continuously.

  4. Remove from heat and pour into jars, sealing them as desired.

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 + almondtop 5% of all pairs
    Smell alikestrong
    Cooked together852 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Sugar + almondtop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  3. 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 and most of the body of the jam once pulped.
Sugar
Sweetens the jam and, as it thickens with boiling, helps it set and keeps it preserved.

The step that matters

Boil for 15 minutes, stirring continuously. Sugar and fruit pectin need sustained boiling to reach the concentration required to set. Constant stirring prevents the sugar from scorching on the bottom of the pan, which would give a burnt taste.

“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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