Apricot Jam

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Split and slice up twelve pounds of ripe apricots; break the stones, extract the kernels, scald and add them to the fruit. Boil twelve pounds of sugar to the pearling degree; throw in the fruit, stir until entirely dissolved, and when, tested satisfactorily with the skimmer, remove the jam from the fire, and put it away in pots.

Peaches, greengages, magnum-bonum plums, and all other plums are to be treated in the same way.

No. 1001