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Apricots Preserved in Jelly

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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. Apricots
  2. Water
  3. a pound of sugar
  4. a pint of apple-juice

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. Take two founds of sound and not over-npe apricots and four of powdered loaf sugar : pour a little boffin0, water upon the fruit ;
  2. then diaw skin and take out the stones by making a slit with a knife at one end, and pushing them gently out.
  3. Strew half of the sugar upon a dish, place the fruit upon it, and cover with the rest.
  4. ^Let it remain thus for two or three hours, then put the whole carefully into a preservingpan jffit it boil very gently until the apricots are tender, turning them frequently to prevent them burning, and taking off the scum as it rises Put the apricots into the glasses m which they are to he kept, then add to the syrup half a pint of apple-juice, and half a pound of sugar;
  5. let it boil until it will jeHy, which it should do in a few minutes, then pour it over the fruit.
  6. Apricots, To Bottle (for Tarts in Winter time).
  7. — Choose some npe apricots .
  8. pare, stone, and quarter them.
  9. Lay them on a dish with powdered sugar strewn over them m the proportion of two ounces of sugar to every pound of fruit.
  10. Let them remain thus for two or three hours;
  11. then put them into wide-mouthed bottles, cover them and place them up to their necks in a saucepan of cold water.
  12. Keep them there until the water boils.
  13. _ Cork the pottles and wax them securely.
  14. Time to boil, hall an hour.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife