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Dessert

Apricot Marhalade

A preserve made from apricots, sugar, and apricot kernels, boiled until thick.

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 Marhalade

Ingredients

Directions

Prepare the fruit

  1. Peel, quarter, and stone the apricots.

  2. Place them in a preserving pan without water or sugar.

Cook the marmalade

  1. Boil gently, stirring continually, until the fruit reduces to a pulp.

  2. Add the sugar and apricot kernels, then boil for an additional 20 minutes.

Jar and seal

  1. Transfer to jars and cover the fruit with oiled paper.

  2. Fasten a piece of thin paper dipped in gum water over each jar.

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 body, natural pectin and flavour that set the marmalade.
Sugar
Sweetens the fruit and helps the marmalade thicken and keep well.
Apricot kernels
Add a subtle almond-like aroma to the marmalade.

The step that matters

Boiling the fruit to a pulp without water. Apricots have no added liquid, so they can scorch on the bottom of the pan. Stirring continually and boiling gently lets the fruit break down evenly before sugar is added.

“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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