Apricot Jam
A historical recipe from Culinary Chemistry The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pick, by Friedrich Christian Accum (1821).
A historical recipe
Culinary Chemistry The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food., by Friedrich Christian Accum (1821). Project Gutenberg eBook #60163.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 1 ingredient
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
Chef Wood
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- Take ripe apricots, cut them into pieces, and remove the stones;
- mash the fruit in a marble mortar, to form it into a smooth pulp;
- heat it over the fire, and when nearly boiling hot, rub it through a splinter sieve;
- add to one pint, by measure, of the pulp, one pound of powdered sugar;
- stir the mixture together, and suffer it to simmer over the fire till it comes clear from the bottom of the pan, taking care to stir the mixture all the time.
Plating
Cookware for this recipe
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Saucepan
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Mortar and pestle
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Chef's knife
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Wooden spoon
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Sieve