Apricot Jam

Ingredients

• 1 lb. of fruit
• 1 lb. of sugar
• juice of half a lemon

Method

1. 1

   Weigh the stoned and peeled apricots.

2. 2

   Sprinkle sugar over them and let sit for twelve hours.

3. 3

   Place in a preserving pan, add blanched kernels, and simmer until clear.

4. 4

   Remove apricots as they clear and pour syrup over them.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 113. The excerpt below is the record exactly as published.

lb. loaf sugar. Strip the stalks from the currants after they have been weighed. Put them in the stew- pan with the required quantity of sugar, and stir them and remove all scum as it rises, put the jam into pots and proceed in the same manner as for black currant jam. From the time the jam boils, all over three-quarters of an hour is necessary. Six or seven quarts of currants will make twelve pounds of jam. Plum Jam. — The flavour of plum jam, and, indeed, all jams made with stone fruits, is very greatly im¬ proved by the addition of a few bitter almonds. During the boiling process about half a dozen almonds for every pound of fruit is enough, thoup-h more may be used by those who are partial to them. The almonds need not be removed, but may be left in the jam, and eaten with it. The addition of vanilla to stone fruit jam also improves its flavour; but vanilla is too expensive for general use. Apricot Jam.— The apricots must be ripe and weighed after being stoned and peeled, and then to every pound of so prepared fruit one pound of sugar must be added. Peel the apricots as thinly as possible and break them in the centre. After having weighed the fruit, place it on dishes; now pound the same quantity of sugar in a mortar and sprinkle it over the apricots and allow it so to remain for twelve hours. Now place the fruit and sugar into a preserving pan, crack the stones, blanch the kernels, and add them to the fruit. Let the pre¬ serve simmer gently until clear, remove the pieces of apricot singly as they clear, and carefully take all scum off as it rises. Put the apricots separately into small jars, pour over the syrup and kernels. After the jam has been allowed to stand for twelve hours sprinkled with sugar, it will require about three- GAS COOKERY BOOK. 209 quarters of an hour to boil the jam. Twelve pots of jam may be made from 10 lbs. of fruit, and the proper time for making it is August and September. Rhubarb Marmalade for Tarts. — Wipe a bundle of rhubarb, and cut it up into small pieces, about half an inch in length; place in a stew-pan with half a teacupful of water and 1 lb. of moist sugar. Grate the rind of 5 oranges into a stew-pan. Remove all the white and pips of the oranges, cut them up small, and place them into the stew-pan with the rhubarb, also the juice of half a lemon

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