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Apricot Marmalade

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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.

Ingredients 4 ingredients

  1. three pounds of sugar
  2. Must
  3. Water
  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. Peel, quarter, and stone foui' pounds of ripe apricots, and put them into a preserving-pan, without either water or sugar, and let them boil gently, stirring continually, until the fruit is reduced to a pulp.
  2. Then add three pounds of sugar, and a few of the kernels blanched and halved, and boil once more.
  3. Put into jars, cover the fruit ■^\'ith an oiled paper, and fasten over each jar a piece of thin paper dipped in gum-water.
  4. When dry it \iill be tight and hard.
  5. Time to boil with the sugar, twenty minutes.
  6. Sufficient for foiu- or five jars.
  7. Probable cost, 4s.
  8. Apricot Marmalade (another way).— Take five pountls of ripe apricots — so ripe that they can be halved with the fingers : pare, stone, and sUce them, and strew over them five poimds of sifted sugar.
  9. Let them remain twelve hours.
  10. Then boil sugar, jmce, and fruit very gently, and when done, place in jars, which must be made perfectly air-tight.
  11. Time to boil, half an hour.
  12. Probable cost, os.
  13. 6d.
  14. Sufficient for five or six one-pound jars.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Vegetable peeler
  • Wooden spoon
  • Sieve