Apricot Marmalade

Ingredients

• Prepare the marmalade as directed in the preceding recipes
• three-fourths of their weight of sugar

Method

1. 1

   Prepare the marmalade as directed in the preceding recipes for marmalade, boiling the fruit only twenty minutes, and then put up the marmalade as directed above.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 289. The excerpt below is the record exactly as published.

three-fourths of their weight of sugar ; set the kettle over the fire where its con- tents will heat gradually ; stir the marmalade with a wooden spoon constantly after it begins to boil, and let it boil for half an hour ; at the end of twenty-five minutes add the kernels ; put the marmalade into earthen jars, and when it is thoroughly cold lay a round of paper dipped in brandy in each jar, and seal them air-tight. BRANDY PEACHES. Peel sound Morris White peaches as directed in the recipe for preserved peaches, putting them into hot water while the following sirup is made : For each pound of peaches allow a pound of sugar and half a pint of water; boil them together, removing all scum as it rises, and when the sirup is clear, cool it, and mix it with an equal quantity of the best French brandy ; also boil together a pound of sugar and two quarts of water, and when it has been skimmed clear, put in a few peaches at a time, and boil them until they are tender enough to yield under slight pressure ; then take them up, and put them into jars ; cover them with the brandied sirup, and close the jars air-tight. 546 PRACTICAL AMERICAN COOKERY. APRICOT MARMALADE. Prepare the marmalade as directed in the preceding re- cipe

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