Apricot Jam
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United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
- Additives or old utensils. The text names something no longer considered safe in food or for cooking in, such as lead, alum, borax, bitter almonds or copper pans. Don't use it.
Ingredients 5 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Slone the fruit, which must be thoroughly ripe, then put the apricots, with bruised kernels, into a copper preserving pan, and mash them, set them over the fire, continuing to stir and beat them all the time.
- Then pass them through a colander, after which, boil the fruit ten minutes, stirring it continually, then put in fifteen ounces of powdered sugar to every pound of apricots, let them boil together half an hour, stirring the whole all the while, that it may not burn.
- When done, put it into pans, and as soon as cold, add some apple jelly to it, covering the whole with brandied paper.
- Peach jam may be made in the same way.
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon
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Colander