Apricot Jelly

Ingredients

• about thirty ripe apricots
• the juice of a lemon
• an equal weight of sugar
• a few of the kernels

Method

1. 1

   Pare, core, and halve the apricots.

2. 2

   Blanch and pound a few of the kernels, mixing with them the juice of a lemon.

3. 3

   Weigh the apricots, put them into a saucepan with an equal weight of sugar and the pounded kernels; let them boil gently, stirring continually, until they form a thick marmalade.

4. 4

   Then pour it into a mould filled with cold water.

5. 5

   Let it remain until quite stiff, and turn out on a glass dish.

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 Jelly. — Pare, core, and halve about thirty ripe apricots. Blanch and pound a few of the kernels, mixing with them the juice of a lemon. Weigh the apricots, put them into a, saucepan with an equal weight of sugar

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