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Susan Gilbert's late nineteenth century British cookery manuscript

Page 31

To preserve Apricots.
Gather the fruit then when quite dry and 3/4 ripe peel them very thinly and with care put out the stones, take the weight of fine loaf sugar, powder it very fine, lay your apricots into a pan and put half the sugar over them set them by 24 hours, then put them carefully into a stew-pan, with the liquor and boil a few minutes turning or putting the syrup over them very frequently, take them again into the pan with the syrup, set them by 24 hours, then pour your syrup into your stew-pan, put to it the remainder of the sugar and when it has boiled a few minutes skim it well, then put in the apricots, and stew them till they look clear, put them into the jars boil the syrup 10 minutes or longer if not quite thick, pour it over them, and when cold cover them with paper dipped in Brandy keep your apricots covered up when in the pan with the sugar, and do not lay them one on the other Mrs. G

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To preserve Apricots. Gather the fruit then when quite dry and 3/4 ripe peel them very thinly and with care put out the stones, take the weight of fine loaf sugar, powder it very fine, lay your apricots into a pan and put half the sugar over them set them by 24 hours, then put them carefully into a stew-pan, with the liquor and boil a few minutes turning or putting the syrup over them very frequently, take them again into the pan with the syrup, set them by 24 hours, then pour your syrup into your stew-pan, put to it the remainder of the sugar and when it has boiled a few minutes skim it well, then put in the apricots, and stew them till they look clear, put them into the jars boil the syrup 10 minutes or longer if not quite thick, pour it over them, and when cold cover them with paper dipped in Brandy keep your apricots covered up when in the pan with the sugar, and do not lay them one on the other Mrs. G