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📝 Description
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🥘 Ingredients
To every lb. of ripe apricots, weighed after being skinned and stoned, allow 1 lb. of sugar.
👨🍳 Method
Pare the apricots, which should be ripe, as thinly as possible, break them in half, and remove the stones. Weigh the fruit, and to every lb. allow the same proportion of loaf sugar. Pound the sugar very finely in a mortar, strew it over the apricots, which should be placed on dishes, and let them remain for 12 hours. Break the stones, blanch the kernels, and put them with the sugar and fruit into a preserving-pan. Let these simmer very gently until clear; take out the pieces of apricot singly as they become so, and, as fast as the scum rises, carefully remove it. Put the apricots into small jars, pour over them the syrup and kernels, cover the jam with pieces of paper dipped in the purest salad-oil, and stretch over the top of the jars tissue-paper, cut about 2 inches larger and brushed over with the white of an egg: when dry, it will be perfectly hard and air-tight.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this vintage apricot jam recipe this week, and I must say, the process was as delightful as the result. I found the instructions surprisingly specific for a recipe from 1861, with a clear emphasis on the gentle simmering process to achieve clarity. The most surprising detail was the use of apricot kernels. I'd never considered using them before, but they added a delightful almond-like flavor that elevated the jam from simply sweet to uniquely fragrant. This recipe is perfect for the modern home cook who enjoys a bit of nostalgia in the kitchen. The process is straightforward enough for a weeknight, but the results are special enough for a gift or a fancy tea party. I stored my jam in the fridge, and I'm already looking forward to spreading it on toast in the mornings. The best part? Knowing that I'm preserving a tiny piece of history, one sweet spoonful at a time.
