Marrow and Dried Apricot Jam

 

 

 

1 lb Chopped Marrow

¼ lb Dried Apricots

3 ¼ lbs Sugar

1 ½ pints Water

Juice of 1 Lemon

1 Bottle Certo

 

 

 

1.         Peel marrow, discard skin, seeds and pithy portion around seeds.

 

2.         Cut 1 lb into small pieces, add apricots and water and let stand

overnight.

 

3.         Simmer, covered for 30 minutes.

 

4.         Drain, chop fine and mix with juice.

 

5.         Measure sugar into large preserving pan.

 

6.         Add lemon juice and 1 ¾ lbs prepared fruit and juice making up weight

with water if necessary.

 

7.         Mix well, bring to a full rolling boil over hottest heat.

 

8.         Stir constantly before and while boiling.

 

9.         Boil hard for 2 minutes.

 

10.       Remove from flame and stir in Certo.

 

11.       Let stand for 5 minutes to cool slightly.

 

12.       Pour quickly and cover in the usual way.