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Apricot And Plum Jam

(Confectionary.) - (The Lady's Own Cookery Book)







Stone the fruit; set them over the fire with half a pint of water; when

scalded, rub them through a sieve, and to every pound of pulp put a

pound of sifted loaf-sugar. Set it over a brisk fire in a

preserving-pan; when it boils, skim it well, and throw in the kernels of

the apricots and half an ounce of bitter almonds blanched; boil it

together fast for a quarter of an hour, stirring it all the time.











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