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
I will not eat oysters. I want my food dead. Not sick--not wounded--dead. |
| Woody Allen |
It's difficult to think anything but pleasant thoughts while eating a homegrown tomato. |
| Lewis Grizzard |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
This Recipe for Apricot Orange & Almond Jam is one of thousands in the Recipes-to-go Fruit Cookbook.
Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet. |
| Albert Einstein (1879-1955) |
If you enjoy this Apricot Orange & Almond Jam Recipe - you should enjoy the recipe collections you can find on the websites below:
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
This is a recipe for Apricot Orange & Almond Jam from the recipe cookbook of Recipes-to-go (Fruit)
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
| Heywood Broun |
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
| Miss Piggy |
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
| Tommy Smothers |
Never eat more than you can lift. |
| Miss Piggy |
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
| Diogenes the Cynic |
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