Apricot Jam

Ingredients

• three pounds of fresh sound apricots
• one pound of finely-sifted sugar
• another pound and a half of sugar

Method

1. 1

   Pare and halve apricots, strew with sugar and let sit for eight hours.

2. 2

   Place in a preserving-pan with syrup and additional sugar, boil gently, then jar and cover.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 163. The excerpt below is the record exactly as published.

apricot jam: mix with it a pint of cream, the juice of a lemon, half a doaen ahnonds blanched and pounded, and two table-spoonfuls of noyeau. i\Iix and strain thoroughly. Freeze, and serve either in a mould or glasses. Time to freeze, about half an hour. Sufficient for a pint and a half. Probable cost. Is. 6d. Apricot Ice Cream (another way).— Rub through a fine sieve half a pound of apricot jam with a pint of cream, the strained juice of a lemon, half a dozen bitter almonds poxmded, and a glass of noyeau. Freeze twenty-five minutes. Or, take a dozen fine rij^e apricots. Skin, stone, and pulp them through a sieve with a pint of hot cream and five or six ounces of the finest sifted sugar. Mould and freeze. The apricots may be scalded before they are pulped. Sufficient for six or more persons. Apricot Jam. — Pare three pounds of fresh sound apricots, halve them, and take out the stones. They should be ripe enough to halve Avith the fingers. Place them in a deep cHsh, and strew over them one pound of finely-sifted sugar. Let them remain for eight hours. Then pla.ce them with the sjTup that will have oozed from them in a preserving-pan ; add a few of the kei-nels blanched and sliced, and another pound and a half of sugar

Cook this with the app: pantry check, scaling, and the assistant.