To preserve Apricocks being ripe

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About


Stone them, then weigh them with sugar, and take weight for weight, pare them and strow on the sugar, let them stand till the moisture of the apricocks hath wet the sugar, and stand in a sirrup: then set them on a soft fire, not suffering them to boil, till your sugar be all melted; then boil them a pretty space for half an hour, still stirring them in the sirrup, then set them by two hours, and boil them again till your sirrup be thick, and your apricocks look clear, boil up the sirrup higher, then take it off, and being cold put in the apricocks into a gally-pot or glass, close them up with a clean paper, and leather over all.