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To Preserve Apricots In' Jelly

A method for preserving apricots by encasing them in a sugar‑water jelly.

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 ↓

To Preserve Apricots In' Jelly

Ingredients

Directions

Prepare the fruit

  1. Thinly pare the apricots and remove the stones.

  2. Weigh an equal quantity of sugar and sprinkle it over the fruit.

Cook the fruit

  1. Gently boil the apricots until they are clear.

  2. Transfer the fruit to a bowl.

  3. Pour the liquid over it.

Make the jelly and pot

  1. Combine the liquid with a quart of water.

  2. Boil until it reaches a jelly consistency.

  3. Add the fruit to the jelly.

  4. Bring to a boil.

  5. Skim off any foam.

  6. Pour into small pots.

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
Provides the fruit body and flavour that the set jelly holds around.
Sugar
Sweetens the fruit and, with boiling, concentrates the syrup so it sets as a jelly.

The step that matters

Boil until the syrup reaches a jelly consistency. The sugar concentration and the fruit's natural pectin and acid let the syrup set as it cools. Stopping too early leaves it runny, while boiling too long makes it stiff and can darken its flavour.

“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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