Apricot Jam

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (3)
  1. Take apricots when nearly ripe, pare and cut them into halves, break the stones, blanch the kernels, and add them to the halves.
  2. To a pound of fruit put a pound of sifted sugar and a gill of the water in which the parings have been boiled.
  3. Then set it over a brisk fire, stir the mixture well together till it becomes of a good strength, but let it not be very stiff.
Original Text
Apricot Jam. Take apricots when nearly ripe, pare and cut them into halves, break the stones, blanch the kernels, and add them to the halves. To a pound of fruit put a pound of sifted sugar and a gill of the water in which the parings have been boiled. Then set it over a brisk fire, stir the mixture well together till it becomes of a good strength, but let it not be very stiff.
Notes
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