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Apricot Jam

Original Receipt in 'The Art of Cookery Made Easy and Refined' By John Mollard (Mollard 1802)

Take apricots when nearly ripe, pare and cut them into halves, break the stones, blanch the kernels, and add them to the halves. To a pound of fruit put a pound of sifted sugar and a gill of the water in which the parings have been boiled. Then set it over a brisk fire, stir the mixture well together till it becomes of a good strength, but let it not be very stiff.

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