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Apricot Marmalade

A preserve made from apricots, sugar, and blanched apricot kernels.

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

Ingredients

Directions

Prepare the fruit

  1. Wipe the apricots and cut them in half.

  2. Boil the apricots for 20 minutes.

Make the marmalade

  1. Gradually add an equal weight of sugar to the fruit until dissolved.

  2. Boil rapidly for 10 minutes, skimming carefully.

  3. Three minutes before finishing, add the blanched kernels.

Pot and seal

  1. Put the marmalade into pots and seal them the next day.

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, pectin and acidity that give the marmalade its body and flavour.
Sugar
Adds sweetness and, with boiling, helps the marmalade thicken and keep.
Blanched apricot kernels
Add a subtle almond-like aroma to the finished marmalade.

The step that matters

Boil rapidly for 10 minutes, skimming carefully. Sugar must be fully dissolved before a rapid boil, otherwise crystals can form. Boiling concentrates the mixture until it reaches setting point, and skimming removes foam that would cloud the marmalade and affect its texture.

“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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