2956—Apricot Jam

Cut the apricots in two, and use very ripe fruit, grown in the open, if possible. Break the stones, skin the almonds, and cut them in two. Allow three-quarters lb. of loaf-sugar per lb. of fruit. Put this sugar in a preserving pan with one-third pint of water per two lbs. of sugar, and, when the latter is dissolved, boil for a few minutes, carefully skimming the while. Add the apricots, set the whole to cook on a moderate fire, and stir incessantly, especially towards the end, when the jam is more particularly prone to burn on the bottom of the saucepan. Take the jam off the fire as soon as it reaches the “No. 2955, The Cooking, Potting, and Sealing of Jams” stage, as explained above, and mix the almonds with the jam.