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 3 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.
- 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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- Peel, quarter, and stone four 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.
- Then add three pounds of sugar, and a few of the kernels blanched and halved, and boil once more.
- Put into jars, cover the fruit with an oiled paper, and fasten over each jar a piece of thin paper dipped in gum-water.
- When dry it will be tight and hard.
- Time to boil with the sugar, twenty minutes.
- Sufi[icient for four or five jars.
- Probable cost, 3s.
- 6d.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Vegetable peeler
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Wooden spoon