The Jewish Manual: Preserving and Bottling
Is made in the same manner as quince, as also apricot marmalade, which is very fine; the fruit must be stoned, and some of the kernels put in with the fruit, which are peeled, and apricots are cut in pieces; they should be carefully pulped through a clean sieve.
Recipe from the "The Jewish Manual" book (Free Electronic Text).
Copyright © 2007 - 2019. All Rights Reserved.