An apricot jam recipe from 1913
Scald, peel and stone enough fruit to make 10 pounds clear. Arrange in layers and let stand overnight with seven pounds sugar.
Chop one pound blanched almonds and one dozen apricot pits.
Cook the fruit and sugar two hours, add chopped almonds and pits and cook half an hour more.
Put in jelly glasses and cover with a layer of paraffin.