APRICOT MARMALADE

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (8)
  1. Pick out all the bad apricots and those that are too ripe for keeping.
  2. Boil them in the syrup till they will mash.
  3. Beat them in a marble mortar to a paste.
  4. Take half their weight of loaf sugar.
  5. Put as much water to the sugar as will dissolve it.
  6. Boil and skim the sugar syrup well.
  7. Boil the apricot paste in the syrup till they look clear, and the syrup thick like a fine jelly.
  8. Put it into your sweet-meat glasses, and keep them for use.
Original Text
To make APRICOT MARMALADE. WHEN you preserve your apricots, pick out all the bad ones—and those that are too ripe for keeping, boil them in the syrup till they will mash, then beat them in a marble mortar to a paste; take half their weight of loaf sugar, and put as much water to it as will dissolve it, boil and skim it well, boil them till they look clear, and the syrup thick like a fine jelly, then put it into your sweet-meat glasses, and keep them for use.
Notes
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