Apricot Marmalade is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic preserve made from apricots boiled with sugar and cracked apricot kernels that's boiled until quite dark before potting. The full recipe is presented here and I hope you enjoy this classic British version of: Apricot Marmalade.
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This is a classic recipe for a Victorian version of Apricot Marmalade 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, stone, and slice thirty apricots and their kernels; put them into the pan with a pound and a half of sugar and half a pint of water; boil them till tender, scum till clear, and pot.
Crack the apricot stones and remove the kernels. Slice these thinly then combine in a pan with the apricots, sugar and water.
Bring the mixture to a boil and cook for about 40 minutes, or until the ingredients are tender and the syrup has darkened slightly. 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, 30; kernels 30; sugar, 1 1/2 lb.; water, 1/2 pint.