Dried Apricots

Ingredients

• Apricots, 4 lbs.
• sugar 4 lbs.
• water, 1 quart

Method

1. 1

   Prepare apricots by stoning and boiling until tender.

2. 2

   Boil sugar with water for 10 minutes, add apricots, and simmer for 1 minute.

3. 3

   Let sit for 24 hours, then repeat the boiling process.

4. 4

   Store in syrup or dry separately.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 449. The excerpt below is the record exactly as published.

dried apricots which follows, a page or two from this. MUSSEL PLUM CHEESE AND JELLY. Fill larg£ stone jars with the fruit, which should be ripe, dry, and sound; set them into an oven from which the bread has been drawn several hours, and let them remain all night ; or, if this cannot con- veniently be done, place them in pans of water, and boil them gently until the plums are tender, and have yielded their juice to the utmost. Pour this from them, strain it through a jelly bag, weigh, and then boil it rapidly for twenty-five minutes. Have ready, broken small, three pounds of sugar for four of the juice, stir them together until it is dissolved, and then continue the boiling quickly for ten minutes longer, and be careful to remove all the scum. Poui the preserve into small moulds or pans, and turn it out when it is wanted for table : it will be very fine, both in colour and in flavour. Juice of plums, 4 lbs. : 2o minutes. Sugar, 3 lbs. : 10 minutes. The cheese.— Skin and stone the plums from which the juice has been poured, and after having weighed, boil them an hour and a quarter over a brisk fire, and stir them constantly ; then to three pounds of fruit add one of sugar, beaten to powder ; boil the preserve for another half hour, and press it into shallow pans or moulds. Plums, 3 lbs. : 1 j hour. Sugar, 1 lb. : 30 minutes. APRICOT MARMALADE. This may be made either by the receipt for greengage, or Mogul plum marmalade ; or the fruit may first be boiled quite tender, then rubbed through a sieve, and mixed with three-quarters of a pound of sugar to the pound of apricots: from twenty to thirty minutes will boil it in this case. A richer preserve still is produced by taking off the skins, and dividing the plums in halves or quarters, and leaving (them for some hours with their weight of fine sugar strewed over them before they are placed on the fire ; the}^ are then heated slowly an 1 gei’fiy simmered for about half an hour. CHAP. XXIV.] PRESERVES. 517 TO DRY APRICOTS. (A quick and easy method.') Wipe gently, split, and stone some fine apricots which are not over-ripe ; weigh, and arrange them evenly in a deep dish or bowl, and strew in fourteen ounces of sugar in fine powder, to each pound of fruit ; on the following day turn the whole carefully into a pre- serving-pan, let the apricots heat slowly, and simmer them very softly for six minutes, or for an instant longer, should they not in that time be quite tender. Let them remain in the syrup for a day or two, then drain and spread them singly on dishes to dry. To each pound of apricots, 14 oz. of sugar ; to stand 1 night, to be simmered from 6 to 8 minutes, and left in syrup 2 or 3 days. DRIED APRICOTS. ( French Receipt .) Take apricots which have attained their full growth and colour, but before they begin to soften ; weigh, and wipe them lightly ; make a small incision across the top of eac)h plum, pass the point of a knife through the stalk end, and gently push out the stones without breaking the fruit ; next, put the apricots into a preserving-pan, with sufficient cold water to float them easily ; place it over a moderate fire, and when it begins to boil, should the apricots be quite tender, lift them out and throw them into more cold water, but simmer them, otherwise, until they are so. Take the same weight of sugar that there was of the fruit before it was stoned, and boil it for ten minutes with a quart of water to the four pounds ; skim the syrup carefully, throw in the apricots (which should previously be well drained on a soft cloth, or on a sieve), simmer them for one minute, and set them by in it until the following day, then drain it from them, boil it for ten minutes, and pour it on them the instant it is taken from the fire ; in forty-eight hours repeat the process, and when the syrup has boiled ten minutes, put in the apricots, and simmer them from two to four minutes, or until they look quite clear. They may be stored in the syrup until wanted for drying, or drained from it, laid separately on slates or dishes, and dried very gradually: the blanched kernels may be put inside the fruit, or added to the syrup Apricots, 4 lbs., scalded until tender ; sugar 4 lbs. ; water, 1 quart

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