Preserved Apricots

Ingredients

• 1 lb. of the finest apricots
• 1 cup of the juice of white currants
• 1^ lbs. loaf sugar

Method

1. 1

   Stone and pare 1 lb. of the finest apricots, put them into a preserving pan, and dust on some double refined sugar; have ready and add 1 cup of the juice of white currants, pressed out of raw berries; 1.5 lbs. loaf sugar, putting in half of it first, and adding the balance at 2 different times during the cooking.

2. 2

   Boil them over a slow fire, and when done put them up, putting 2 or 3 in a glass; be careful not to break them in the skimming.

3. 3

   A little more boiling makes it jam.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 375. The excerpt below is the record exactly as published.

PRESERVED APRICOTS— Stone and pare 1 lb. of the finest apricots, put them into a preserving pan, and dust on some double refined sugar; have ready and add 1 cup of the juice of white currants, pressed out of raw berries; 1^ lbs. loaf sugar

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