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Apricot And Apple Jam

From Aunt Daisy's Cookery Book 1953 (1953).

Source and licence

From Aunt Daisy's Cookery Book 1953 (1953), printed page 311, digitised by the Internet Archive: https://archive.org/details/AuntDaisysCookeryBook1953

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

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Ingredients

Method

  1. Soak 2 lb.
  2. of dried apricots and 2 lemons (cut finely) in 4 pints of water for 24 hours.
  3. Peel and slice 5 lb.
  4. of apples.
  5. Put all into a preserving pan with enough water to cover, and boil until quite soft.
  6. Add 7 lb.
  7. sugar and boil quickly for hour, or until a little will jell when tested.