A historical preserve from Recipes from here and there (1900).
Preserved exactly as written in the original source
Soak one pound washed, dried apricots in four cups water two days
Add one cup canned pineapple juice
Cook gently one hour
Add eight cups sugar, one cup diced pineapple
Simmer one-half hour, or until it jells
Seal in sterilized jars
Modern guidance to help you succeed with this vintage recipe
Rehydrating dried apricots for two days allows the fruit to fully absorb water and reconstitute its cellular structure, creating a texture similar to fresh fruit. The pineapple juice contributes bromelain enzymes and acidity that help break down pectin chains, while the long, gentle simmer allows natural pectin from the apricots to concentrate and form the gel network needed for proper jam consistency. The high sugar-to-fruit ratio (2:1) creates an environment where water activity is low enough to prevent microbial growth during storage.
This is a preserved jam meant for long-term storage. Once properly sealed and processed, it can be stored in a cool, dark pantry for up to 1 year. The soaking process is required and takes 2 days before you begin cooking.
Sealed jars can be stored in a cool, dark pantry for up to 1 year. Once opened, refrigerate and use within 3 weeks. If any jars fail to seal properly (the lid doesn't pop down), refrigerate immediately and use within 2 weeks.
AI-generated tips from Chef Cecil's culinary database
This is a preserved jam meant for long-term storage. Once properly sealed and processed, it can be stored in a cool, dark pantry for up to 1 year. The soaking process is required and takes 2 days before you begin cooking.
Sealed jars can be stored in a cool, dark pantry for up to 1 year. Once opened, refrigerate and use within 3 weeks. If any jars fail to seal properly (the lid doesn't pop down), refrigerate immediately and use within 2 weeks.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
