Apricot Preserve

Ingredients

• 1 large can pineapple
• 12 oranges
• 1 peck apricots not over ripe
• 3/4 pound sugar to 1 pound fruit

Method

1. 1

   Scald and remove skins, cut into halves removing stones until the peck is prepared, then crack stones, blanch nuts and mix with fruit.

2. 2

   Let stand overnight with sugar, then boil 1 hour, after which add the pineapple and oranges.

3. 3

   Boil slowly 0.75 to 1.25 hours longer, bottle and seal.

As published

This recipe was extracted from The Carbon County cook book (1926), page 52. The excerpt below is the record exactly as published.

Apricot Preserve. 1 large can pineapple, 14 dozen oranges, 1 peck apricots not over ripe. Scald and remove skins, cut into halves removing stones until the peck is prepared, then ‘crack stones, blanch nuts and mix with fruit. Put 34 pound sugar to 1 pound fruit

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