Historical Recipes in the Digital AgeMain MenuCollections of UCC LibraryGeorge Boole RecipesIntroduction to George Boole recipesMrs. Anne Ryan RecipesIntroduction to Mrs. Anne Ryan recipesUCC Library645dca89d21c1f3bd0a2fb5bce131ff6e955df46UCC Library
Apricot Jam
1media/Capture11_thumb.PNG2022-03-08T02:06:21-08:00UCC Library645dca89d21c1f3bd0a2fb5bce131ff6e955df46398722U.295, Special Collections, UCC Library.plain2022-03-10T02:01:13-08:00UCC Library645dca89d21c1f3bd0a2fb5bce131ff6e955df46
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1media/Capture11.PNGmedia/Apricot jam example.jpgmedia/Apricot jam example.jpg2022-02-28T04:21:16-08:00Apricot Jam12U.295, Special Collections, UCC Library.plain2022-03-11T06:41:33-08:00Ingredients 1 lbs dried apricots Sugar
Method Cover apricots with cold water and steep for 12 hours. Cut up as small as possible and steep over night in a quart and a half of water. Boil for 30 mins. Add 5 lbs of sugar and boil for 10 or 15 mins.
