Skilled Chefs

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).

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