apricot.
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1861)
Ingredients:
Instructions:
Ingredients:
apricots
3/4 lb. fine loaf-sugar, to every lb. of fruit
Instructions:
Gather the fruit before it is too ripe, stone and blanch the kernels. To every pound of fruit take three-quarters of a pound of fine loaf-sugar; break the sugar into lumps, dip the lumps in water, allow them to dissolve, put it over a clear fire, and let it boil to a candy; then pound and sift it; pare the fruit, cut it into thin slices, put them with the sugar over a slow fire, let it simmer till clear, but do not boll it; add the kernels, and then put the marmalade into jars.
Or : Boll ripe apricots in syrup until they will mash; beat them in a mortar; take half their weight in loaf- sugar, and sufficient water to dissolve it; boll all together, and skim' until it is clear and the syrup thick like fine jelly.
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