APRICOT JAM
IPE the apricots with a damp cloth, and divide in halves. If they are wet, the jam will ferment. Weigh, and allow equal quantities of sugar. Put the fruit into the preserving pan, cover with the sugar, and leave overnight. Next day, bring to the boil over a very slow heat, gradually turning the fruit over and over with a wooden spoon until all the sugar is melted. Then cook rapidly for 30 to 40 minutes, or until the jam is clear and will set when tested. A few of the ketnels added to the jam will imptove the flavour.
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New Zealand Listener, Volume 6, Issue 141, 6 March 1942, Page 22
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102APRICOT JAM New Zealand Listener, Volume 6, Issue 141, 6 March 1942, Page 22
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