Culinary Chemistry / The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.

by Friedrich Christian Accum

APRICOT JAM.

Take ripe apricots, cut them into pieces, and remove the stones; mash the fruit in a marble mortar, to form it into a smooth pulp; heat it over the fire, and when nearly boiling hot, rub it through a splinter sieve; add to one pint, by measure, of the pulp, one pound of powdered sugar; stir the mixture together, and suffer it to simmer over the fire till it comes clear from the bottom of the pan, taking care to stir the mixture all the time.