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The Jewish Manual: DAMSON MARMALADE

Skilled Chefs

The Jewish Manual: Preserving and Bottling

DAMSON MARMALADE.

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).



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