Apricot Marmalade
From The Portland Woman's Exchange Cook Book, 1913
Serves 3
Presented as published in 1913. 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 The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 84. The excerpt below is the record exactly as published.
Apricot Marmalade. Pour boiling water over apricots, skin them, put a pound of sugar to a pound of fruit and leave them over night. Blanch the pits. Put fruit on in the morning and cook until clear, taking out one at a time and putting in glasses. Put 3 or 4 pits in each glass. Mrs. Henry E. Jones. Apricot or Peach Marmalade. Put fruit in wire basket and plunge in boiling water for 2 minutes. Rub off the skin with a coarse towel. Can fruit in halves, take out the stones, measure the fruit and put into preserving kettle. To 6 quarts of fruit use 1 quart of water, cook half an hour, then add 3 quarts of granulated sugar and cook 1 hour, stirring nearly all of the time. The marmalade should be thick, smooth and glossy. Put up in small jars or tumblers. Mrs. Marcus Fleishner, Apricot Preserve. To 1 lb. stoned and peeled apricots take % lb. of sugar, 1 can of whole pineapple
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