Apricot Jam
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- equal weight apricots
- equal weight sugar
Instructions
- Weigh the sugar in equal proportion to the apricots. Peel and cut the apricots into pieces.
- In a large pot, layer the fruit and sugar alternately, beginning and ending with fruit. Leave this mixture untouched for a full day.
- Place the pot over the heat and bring to a boil, stirring constantly to prevent sticking. Continue boiling until the jam reaches the proper set (when a spoonful cools and wrinkles slightly when pushed with a finger).