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Apricot Marmalade

A preserve made from boiled apricots and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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

Ingredients

Directions

Prepare the fruit

  1. Boil the apricots until tender.

  2. Pass the boiled apricots through a sieve.

Sweeten and cook

  1. Mix the sieved apricots with an equal weight of fine sugar.

  2. Let the mixture sit for a few hours before cooking.

  3. Gently simmer the mixture for about 30 minutes.

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
Supplies the fruit flavour and body, and natural pectin that helps the marmalade set.
Fine sugar
Adds sweetness and, at high concentration, helps the mixture thicken and set.

The step that matters

Gently simmer the mixture for about 30 minutes.. Gentle heat thickens the fruit as water evaporates while avoiding scorching on the base of the pan. Sugar and pectin need concentration to set.

“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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