Apricot Marmalade
A historical recipe from Practical vegetarian cookery, by Kate Buffington Davis, Constance Wachtmeister (1897).
A historical recipe
Practical vegetarian cookery, by Kate Buffington Davis, Constance Wachtmeister (1897). Project Gutenberg eBook #69812.
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.
Method
Chef Wood
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- Choose deep yellow apricots, not too ripe;
- take off the skin, take out the stones, and extract the kernel.
- To each twelve pounds of fruit add eight pounds of sugar, put in agate kettle, and boil until it will “set” by dropping into a chilled plate.
- It needs to be stirred frequently and carefully watched to prevent burning.
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon
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Kettle