Making Organic Ontario Apricot Jam

Trying an adapted Mrs. Beeton recipe for apricot jam from my favourite (because of the gorgeous pictures) preserving book, The Victorian Kitchen Book of Jams and Jellies (S. Webb & Son, 1995). I've used about a third of the recipes, and some of them are great.

This one's interesting because you start with equal sugar and fruit with a little water, then crack the stones to get at the pits (they look like almonds). When you`ve cooked it down a bit – with the pits in the mixture – you put the fruit into jars, then boil down the syrup to jelly and pour it in too.

I'm not posting the complete recipe, partly because it isn't mine at all, and partly because I don't know how it will work out. Now I'm eyeing a plum-and-walnut preserve recipe with rum that looks like it would make a great Christmas present. Hmmmm...