Our Recipes
This is where we publish our loved, tried, tested and trusted recipes.
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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The Cud Life

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