Apricot, or any Plum Jam (No. 93)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
jam
alternative fruits
Instructions (8)
  1. After taking away the stones from the apricots, and cutting out any blemishes they may have; put them over a slow fire, in a clean stew-pan, with half a pint of water.
  2. When scalded, rub them through a hair-sieve.
  3. To every pound of pulp put one pound of sifted loaf-sugar.
  4. Put it into a preserving-pan over a brisk fire.
  5. When it boils skim it well, and throw in the kernels of the apricots, and half an ounce of bitter almonds, blanched.
  6. Boil it a quarter of an hour fast, and stirring it all the time.
  7. Remove it from the fire, and fill it into pots, and cover them as at No. 92.
Note
  1. Green gages or plums may be done in the same way, omitting the kernels or almonds.
Original Text
Apricot, or any Plum Jam.—(No. 93.) After taking away the stones from the apricots, and cutting out any blemishes they may have; put them over a slow fire, in a clean stew-pan, with half a pint of water; when scalded, rub them through a hair-sieve: to every pound of pulp put one pound of sifted loaf-sugar; put it into a preserving-pan over a brisk fire, and when it boils skim it well, and throw in the kernels of the apricots, and half an ounce of bitter almonds, blanched; boil it a quarter of an hour fast, and stirring it all the time; remove it from the fire, and fill it into pots, and cover them as at No. 92. N.B. Green gages or plums may be done in the same way, omitting the kernels or almonds.
Notes
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