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Simple Apricot Jam Cooking Recipe

Below is the quick and easy cooking recipe for Apricot Jam.

When the fruit is nearly ripe, pare and cut some in halves. Break the stones, blanch the kernels, and put them to the fruit. Boil the parings in a little water, and strain it: to a pound of fruit add three quarters of a pound of fine sifted sugar, and a glass of the water in which the parings were boiled. Stir it over a brisk fire till it becomes rather stiff: when cold, put apple jelly over the jam, and tie it down with brandy paper.


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