Apricots to Preserve in Jelly

Ingredients

• an equal quantity of sugar in fine powder
• a quart of codlin-liquor
• a pound of fine sugar

Method

1. 1

   Pare the fruit very thin, and stone it; weigh an equal quantity of sugar in fine powder, and strew over it.

2. 2

   Next day boil very gently till they are clear, move them into a bowl, and pour the liquor over.

3. 3

   The following day pour the liquor to a quart of codlin-liquor, made by boiling and straining, and a pound of fine sugar; let it boil quickly till it will jelly; put the fruit into it, and give one boil, skim well, and put into small pots.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 25. The excerpt below is the record exactly as published.

APRICOTS^ to preserve in Jelly. — Pare the fruit very thin, and stone it ; weigh an equal quantity of sugar in fine powder, and strew over it. Next day boil very gently till they are clear, move them into a bowl, and pour the liquor over. The following day pour the liquor to a quart of codlin- liquor, made by boiling and straining, and a pound of fine sugar

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