Apricot Jelly is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic jelly (clear jam) made from apricots boiled with sugar and cracked apricot kernels and lemon juice. The full recipe is presented here and I hope you enjoy this classic British version of: Apricot Jelly.
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This is a classic recipe for a Victorian version of Apricot Jelly that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
Divide two dozen ripe apricots into halves, pound half of the kernels in a gill of water, and a teaspoonful of lemon juice; reduce the fruit to a pulp and mix the kernels with it; put the whole into a stewpan with a pound of sugar, boil thoroughly, skim till clear, and pot.
12 ripe apricots, halved
12 apricot kernels
140ml water
1 tsp lemon juice
450g sugar
Method:
Crack the apricot stones and remove the kernels. Pound to a paste in a mortar then slowly add 140ml water mixed with 1 tsp lemon juice, pounding until you have a smooth paste.
Mash the fruit to a paste then combine in a pan with the almond kernel paste. Mix in the sugar then bring the mixture to a boil and cook for 20 minutes. Skim the surface until clear then take off the heat and allow to cool slightly then spoon into jars that have been sterilized and warmed in an oven pre-heated to 120°C for 15 minutes. Seal the jars tightly, allow to cool completely then store in a cool cupboard. Allow to mature for at least 4 weeks before opening.
Apricots, 24; kernels 12; water, 1 gl; lemon juice, teaspoonful; sugar, 1lb.