Apricot Jam

Fresh Fruit

Preparation info

  • Yield—

    5 lb.

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 3 lb. fresh apricots
  • ½ pt. water
  • 3 lb.


Wash, halve and stone the fruit and put into the preserving-pan with the water. If desired, crack a few of the stones, remove the kernels and blanch them by dipping in boiling water. Add the halved kernels to the pan. Simmer till tender and the contents of the pan are reduced. Add the sugar and stir over a low heat till dissolved. Bring to