Apricot Jam

Ingredients

• three pounds sound, ripe apricots
• half their weight of finely sifted sugar
• a few kernels blanched and sliced

Method

1. 1

   Pare apricots and take out stones; place in a dish and strew sugar over them, let stand overnight.

2. 2

   Put them in a preserving kettle with syrup that oozed, add kernels, and boil gently for half an hour, stirring constantly.

3. 3

   Put into glasses or cans and cover closely.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 319. The excerpt below is the record exactly as published.

Apricot Jam. — ^Pare as thinly as possible (by immersion is best) and halve three pounds sound, ripe apricots, and take out stones ; place in deep dish, and strew over half their weight of finely sifted sugar ; let stand overnight. Then put them with syrup that ► S^ • JAMS AND JELLIES. , will have oozed from them in preserving-kettle, add a few kernels blanched and sliced

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