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Apricot Jam

apricotjam
 
This recipe is taken from my Godmother's cookery book. It was presented to her at Battersea Polytechnic Domestic Science college in 1936 and cost 1/6d.

 

!/2 pint water to every 5 or 6 pounds of fruit

1 lb sugar to each pound fruit and 1 lb to each pint of water

  • Stone the fruit, tie half the stones in muslin. Remove the kernels from the other half. 

  • Heat fruit and water to soften the fruit

  • Add the sugar (preferably warmed) and heat until dissolved

  • Add the stones and boil rapidly till set

  • Skim, add a knob of butter to inhibit the froth on top

  • Add the kernels and pot

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