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.
Apricot JamTake 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
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