Apricot and Plum Jam

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
fruit preparation
cooking the fruit
sweetening and flavoring
Instructions (8)
  1. Stone the fruit.
  2. Set the fruit over the fire with half a pint of water.
  3. When scalded, rub the fruit through a sieve.
  4. To every pound of pulp put a pound of sifted loaf-sugar.
  5. Set it over a brisk fire in a preserving-pan.
  6. When it boils, skim it well.
  7. Throw in the kernels of the apricots and half an ounce of bitter almonds blanched.
  8. Boil it together fast for a quarter of an hour, stirring it all the time.
Original Text
Apricot and Plum Jam. Stone the fruit; set them over the fire with half a pint of water; when scalded, rub them through a sieve, and to every pound of pulp put a pound of sifted loaf-sugar. Set it over a brisk fire in a preserving-pan; when it boils, skim it well, and throw in the kernels of the apricots and half an ounce of bitter almonds blanched; boil it together fast for a quarter of an hour, stirring it all the time.
Notes
—