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Apricot Jam by Miss Kennedy

An apricot jam recipe from 1913

Course Jam
Cuisine American
Prep Time 12 hours
Cook Time 2 hours 30 minutes


  • 10 lbs apricots scald, peel and stone
  • 7 lbs sugar
  • 1 lb almonds blanched and chopped


  1. Scald, peel and stone enough fruit to make 10 pounds clear. Arrange in layers and let stand overnight with seven pounds sugar.

  2. Chop one pound blanched almonds and one dozen apricot pits.

  3. Cook the fruit and sugar two hours, add chopped almonds and pits and cook half an hour more.

  4. Put in jelly glasses and cover with a layer of paraffin.