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Jams and Marmalades
Apricot Marmalade/Conserva di albicocche (using ripe apricots and sugar)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (The Italian Book Co., 1919)

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Ingredients

ripe apricots
granulated sugar in the proportion of eight tenths, that is to say eight pounds of sugar for ten pounds of apricot pulp

covered and with a film of paraffine or tissue paper dipped in alcohol, so that the air may not pass in



Directions

Use good and ripe apricots. It is a mistake to believe that jam or marmalade can be obtained with any kind of fruit. Take off the stones, put them on the fire without water and while they boil, stir with a ladle to reduce them to pulp. When they have boiled for about half an hour, rub them through a sieve to separate the pulp of the fruit from the skins that are to be thrown away, then put them back on the fire with granulated sugar in the proportion of eight tenths, that is to say eight pounds of sugar for ten pounds of apricot pulp.

Stir often with the ladle until the mixture acquires the firmness of marmalade, which will be known by putting from time to time a teaspoonful in a plate and seeing that it flows slowly.

When ready, remove from the fire, let it cool, and then put in vases well covered and with a film of paraffine or tissue paper dipped in alcohol, so that the air may not pass in.




Notes

The recipe in this entry was first published in "The Italian Cook Book, The Art of Eating Well, Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies and Syrups," compiled by Mrs. Maria Gentile (New York, Italian Book Co., 1919). For the complete copyright-free text visit www.archive. org. Image: Wikipedia.

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