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Apricot Marmalade

A sweet preserve made from ripe apricots and sugar, cooked until thick and clear.

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 and cook

  1. Peel and halve the apricots.

  2. In a pot, combine the apricots and sugar.

  3. Cook over gentle heat, stirring, until the mixture thickens and the apricots look clear.

Sieve and finish

  1. Rub the mixture through a fine sieve.

  2. Stew some apricot kernels in sugar.

  3. Stir them into the marmalade.

  4. Transfer the marmalade to pots and let it cool before sealing.

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
Supply the fruit pulp, flavour and body that the marmalade is built on.
Sugar
Sweetens the fruit, draws out water and helps the mixture thicken and keep.

The step that matters

Cooking until thickened. Gentle heat and constant stirring prevent the sugar and fruit from scorching on the bottom of the pot. Cooking until the mixture thickens lets enough water evaporate and the sugar concentrate so the marmalade sets as it cools.

“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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