Apricot Pulp
Ingredients
Directions
Prepare the fruit
Cut the apricots in half.
Boil the apricots with 1 quart of water for 5 minutes.
Save the stones for later use.
Seal and process
Seal and process the pulp in double gallons for 3½ hours in boiling water, or in gallons for 2 hours.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Apricots
- Provide the fruit flesh that becomes the pulp, plus sweetness and aroma.
The step that matters
Processing the sealed pulp in boiling water. Heat processing for the full stated time destroys spoilage microorganisms and enzymes so the sealed jars keep safely at room temperature. Shorter processing can leave survivors that spoil the pulp.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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