Apricot Marmalade
A historical recipe from Modern cookery for private families, by Eliza Acton (1882).
A historical recipe
Modern cookery for private families, by Eliza Acton (1882). Project Gutenberg eBook #72482.
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
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- This may be made either by the receipt for greengage, or Mogul plum marmalade;
- or the fruit may first be boiled quite tender, then rubbed through a sieve, and mixed with three-quarters of a pound of sugar to the pound of apricots: from twenty to thirty minutes will boil it in this case.
- A richer preserve still is produced by taking off the skins, and dividing the plums in halves or quarters, and leaving them for some hours with their weight of fine sugar strewed over them before they are placed on the fire;
- they are then heated slowly and gently simmered for about half an hour.
Plating
Cookware for this recipe
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Saucepan
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Sieve