Apricot Jam is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic jam made from apricots boiled with sugar and cracked apricot kernels. The full recipe is presented here and I hope you enjoy this classic British version of: Apricot Jam.
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This is a classic recipe for a Victorian version of Apricot Jam that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
Take a dozen apricots, not too ripe, halve them and remove the stones, lay them with their insides uppermost in a dish, and strew over them tree quarters of a pound of sugar; let them lie until the sugar becomes absorbed, then add the kernels which have been previously blanched, and boil the while together for half an hour, let it cool, and pot.
Crack the apricot stones and remove the kernels. Bring a pan of water to a boil, drop the apricot kernels in this and blanch for 2 minutes. Drain the kernels, allow to cool until they can be handles then rub off the skins to blanch. Chop the kernels very finely and set aside.
In the meantime, place the halved apricots, cut side uppermost, in a baking dish. Scatter the sugar over the top then set aside until the sugar dissolves and is absorbed by the fruit (about 3 hours).
Transfer the apricots (and any juices) to a pan, stir in the blanched and chopped kernels then bring to a boil and cook, stirring frequently, for 30 minutes. Allow to cool slightly then spoon into jars that have been sterilized and warmed in an oven pre-heated to 120°C for 15 minutes. Seal the jars tightly, allow to cool completely then store in a cool cupboard. Allow to mature for at least 4 weeks before opening.
Apricots, 12; kernels, 12; sugar, 3/4 lb.