To prserve Apricockes. is a traditional Elizabethan recipe for a classic preserve of apricots cooked in sugar syrup that are potted into jars and stored. The full recipe is presented here and I hope you enjoy this classic Elizabethan version of: To prserve Apricockes.
Take a pound of Apricockes, and a pound of ſugar, and claryfie your ſugar with a pint of water, and when your ſugar is made perfect, put it into a Preſeruing-pan, & put your Apricockes into it and ſo let them boyle gently, and when they bee boyled ynough and your Syrope thicke, pot them and ſo keepe them. In like maner may you preſerue a Pear-plum.
Though the date of the book puts it in the Stuart period, it was actually registered with the London Company of Stationers on 1st September 1602 and not published until 1608, which makes this a late Elizabethan book.
Modern Redaction
Ingredients:
500g apricots
500g granulated sugar
500ml water
Method:
Combine the sugar and water in a pan. Heat gently until the sugar dissolves then bring to a simmer and continue thickening until the sugar has caramelized and the syrup has thickened.
Pare and halve the apricots then split in half and take out the pits. Place the apricot flesh in the syrup and cook gently for about 15 minutes, or until the apricots are tender and a pin will easily pass through them.
Take off the heat, spoon the apricot halves into jars that have been sterilized and warmed in the oven. Top up with the hot syrup then secure a lid, allow to cool, label and store.
