4980 Apricot Jam

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.

Allow 375 g (14 oz) of sugar per 500 g (1 lb 2 oz) of fruit. Place the sugar in a pan with 2 dl (7 fl oz or U.S. cups) water per 1 kg ( lb) fruit and when it has dissolved bring to the boil for a few minutes and skim carefully.

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.