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Apricot Jam

(Preserves And Jams.) - (The Cookery Blue Book)







Pour boiling water on fruit; peel and throw into cold water. Chop the

blanched nuts of the stones and add to the fruit (2 nuts to each pound).

Cook half an hour; add 3/4 pound sugar to 1 of fruit, and cook fifteen

minutes. Put in bowls or glasses, and seal air tight.

Other Recipes


Apricot Jam

Take two pounds of apricot paste in pulp and a pint of strong codling

liquor; boil them very fast together till the liquor is almost wasted;

then put to it one pound and a half of fine sugar pounded; boil it very

fast till it jellies; put it into pots, and it will make clear cakes in

the winter.









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