Apricot Preserve
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- apricots
- g fine white powdered sugar
Instructions
- Pit ripe apricots and cook without water, breaking them to a pulp.
- After about 30 minutes, sieve out skins and filaments.
- Return to the heat with 800 g sugar per kilogram of sieved fruit and stir to preserve consistency (a drop runs slowly on a plate).
- Pot hot; when cold, cover with oiled paper and seal with tied paper. Peaches are done the same way.