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Apricot Marmalade

A sweet preserve made from apricots and sugar.

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 Marmalade

Oven, in the book's wordsA cool oven

Ingredients

Directions

Prepare

  1. Gather apricots before they are too ripe.

  2. Remove the kernels from the apricots.

Make the syrup

  1. Dissolve sugar lumps in water.

  2. Boil the sugar solution over a clear fire until it reaches a candy stage.

  3. Pound and sift the sugar.

  4. Pare (peel) and slice the apricots.

Cook and jar

  1. Combine apricots and sugar in a pot over low heat.

  2. Simmer until clear, avoiding boiling.

  3. Add the kernels.

  4. Transfer the marmalade into jars.

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 that forms the body and flavor of the marmalade.
Fine loaf sugar
Sweetens the fruit and, when cooked, thickens and preserves the mixture.

The step that matters

Simmer until clear, avoiding boiling. Gentle heat keeps the apricot pieces intact and lets the sugar dissolve and concentrate slowly. A hard boil can scorch the sugar, break down the fruit and make the marmalade cloudy or tough.

“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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