Apricot Jelly
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United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
Cook safely
- 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
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- Take eighteen fine apricots, let them be of a nice red colour, stone them, ana cut them in pieces into some syrup, usually made with twelve ounces of sugar, but for apricot jelly it should be rather more liquid than for other jellies ;
- when the fruit is done, put it into a napkin, to press out all the juice you possibly can, which you must add to the syrup in which the apricots have been done, and which hasbeen previously strained through a silk sieve, and after having mixed with it a proper quantity of isinglass to thicken it, finish the same as all other jellies.
Plating
Cookware for this recipe
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Chef's knife
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Sieve