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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 4 ingredients

  1. Apple
  2. fifteen ounces of powdered sugar
  3. Cut
  4. Apricots

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.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Cut and take out the stones of ripe apricots , put them in a large copper preserving pan, and mash them ;
  2. set them over the fire to warm, and mash them all the time ;
  3. pass them through a cullender, and keep forcing them with a small pestle ;
  4. when all broken, put them over the fire, and let them boil for ten minutes ;
  5. stir all the time ;
  6. then put .fifteen ounces of powdered sugar to every pound of apricots ;
  7. let them boil together half an hour, stir all the time with your spaddle, that it may not burn at the bottom ;
  8. when it is boiled enough, put it into pans ;
  9. when cold put some apple jelly over ;
  10. and brandy- paper over the jelly before you cover them.

Plating

Cookware for this recipe

  • Saucepan
  • Mortar and pestle
  • Chef's knife
  • Wooden spoon