For preference use very ripe apricots; cut them in half, break open the stones and remove the skin from the kernels; divide these into halves.
Add the apricots, reduce the heat slightly and stir almost continuously, being especially careful about this towards the end when there is the risk of the jam sticking to the bottom of the pan.
Remove from the stove as soon as the required stage of cooking is reached, mix in the kernels and pour the jam into the pots.
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