Apricot Jam
From A guide to modern cookery, 1909
Serves 8
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 467. The excerpt below is the record exactly as published.
APRICOT JAM Cut the apricots in two, and use very ripe fruit, grown in the open, if possible. Break the stones, skin the almonds, and cut them in two. Allow three-quarters lb. of loaf-sugar per Ib, of fruit. Put this sugar in a preserving pan with one-third pint of water
Cook this with the app: pantry check, scaling, and the assistant.