Apricot Jam
From Vegetarian cookery, 1891
Serves 2
The bruised fruit, or that which is too ripe for preserving whole, may be used for this purpose.
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 134. The excerpt below is the record exactly as published.
Apricot Jam. To each pound of fruit allow three quarters of a pound of sugar, pounded
Cook this with the app: pantry check, scaling, and the assistant.