1 lb dried apricots
2 oz split almonds
3 oranges
2 lemons
2 1/2 lb sugar
2 1/2 tsp ground cinnamon
A Recipe for
Apricot Orange & Almond Jam
What do snowmen eat for breakfast? Snowflakes. |
| Unknown |
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
| Vince Staten |
This Recipe for Apricot Orange & Almond Jam is one of thousands in the Recipes-to-go Fruit Cookbook.
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Food Tip |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
This is a recipe for Apricot Orange & Almond Jam from the recipe cookbook of Recipes-to-go (Fruit)
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
No man is lonely eating spaghetti; it requires so much attention. |
| Christopher Morley |
Herb Tip |
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
| Terri Guillemets |
Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
Chop the apricots roughly. Put them into a large bowl, sprinkling
the fine grated zest of the oranges and the cinnamon between layers.
Squeeze the juice of the oranges, measure and add enough water to
make 3 pints in all. Pour the liquids over the fruit and leave to
soak overnight in a cool place.
Slide the contents of the bowl into a preserving pan and simmer gently
until the fruit is beautifully tender. Check the fruit occasionally
as it cooks and crush it down into the pan with a potato masher. It
may need 1-1/4 hours to become really soft.
Warm the sugar. Add it to the pan together with the juice of the
lemons and the almonds. Cook gently until the sugar is melted, then
fast-boil until the saucer test shows that the preserve will set.
Pot, tie down and label the preserve in the usual way. Makes enough
to fill 5 jars.
Source: Philippa Davenport in "Country Living" (British), March 1989.
Typed for you by Karen Mintzias
Serves: 1
Apricot Orange & Almond Jam Recipe brought to you by Recipes To-Go