Recipe Manuscript

To Preserve Apricock In Jelly

Name: To Preserve Apricock In Jelly
Prep time: PTPT1H30M
Cook time: PTPT45M
Yield: 10
Cuisine: European
Ingredients: 1 kg firm, ripe apricots (about 10-12 medium fruit); 1.25 kg caster sugar (divided); 500 g tart green apples or white plums (for jelly base); Optional: substitute white plums for apples if available; Water (enough to just cover fruit for jelly; approx. 700 ml)

1775

From the treasured pages of Cookery and medicinal recipes of M.W.

Unknown Author

Culinary Enlightenment (1700 - 1800)European Intermediate Dessert Snack

Original Recipe • 1775

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Preserve Apricock In Jelly

"Take the fairest Apricocks you can gett ripe, but not Mellow, pare them thin as soon as you have gathered them take no more but the skin off, stone them and lay them in a silver Basin. Covering 'em still with sugar, to a pound of Apricocks a pound of the best Double refined sugar, let the Apricocks stand till all your sugar be disolved, then boyle them very tender and to a pound of apricocks put in half a pound of applewater or more, Clearly made and half a pound of sugar which you must keep out when you stone them so boyle them up, and when they be Enough take them up and put one or within another and flat it with the back of a spoon, so make it up handsomely and one will fill a little glass Cover them well with Jelly. I had rather Commend the Juice of Pear plums or any other white plums before applewater if you can gett it, and it tasteth much quicker putting this Jelly to your Apricocks makes them look paler and they Eat much better then preserved themselves.."

Note on the Original Text

The recipe’s prose is conversational, with little punctuation and heavy use of clauses—very typical for manuscripts of this era. Historical spelling (‘Apricock’ for apricot, ‘boyle’ for boil) is present, and quantities are often given by weight rather than volume. Instructions assume the reader’s culinary intuition and experience, with steps implied rather than spelled out. The referenced 'applewater' means a juice or clear extract made from apples, serving as a natural pectin source—modern readers may substitute apple or plum jelly.

Modern Kitchen Interpretation

Recipe's Origin

Cookery and medicinal recipes of M.W. - Click to view recipe in book

Title

Cookery and medicinal recipes of M.W. (1775)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1775

Publisher

Unknown

Background

A delightful glimpse into British kitchens of yesteryear, this manuscript collection—attributed simply to 'M. W.'—whisks readers through cherished recipes and culinary wisdom passed down between 1700 and 1850. A treasure trove for those who savor the artistry of historical cookery.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe, noted as 'V.b.316' by 'M. W.' dated to between 1700 and 1850, hails from the golden age of British domestic manuscript cookery. These preserves were a show of wealth and refinement, serving both as a sweetmeat and as proof of one’s skill in the kitchen. Sugar was expensive—thus the abundant use is striking. The use of 'jelly' or applewater demonstrates a clever understanding of natural pectins to set fruit. This period saw increased interest in food preservation, both for long-term storage and for elaborate displays at the table.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back in the day, cooks would use a silver basin or another non-reactive pan to prevent off-flavors, heavy earthenware bowls for macerating the fruit, and a muslin cloth or fine sieve to strain jelly. A wooden spoon was preferred for gentle handling. Large open hearths or coal-fired stoves provided heat, and glass jars or decorative bowls were employed for presenting the finished jellied apricots.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

1 hr 30 mins

Cook Time

45 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2.2 lbs firm, ripe apricots (about 10-12 medium fruit)
2.75 lbs caster sugar (divided)
1 lb 2 oz tart green apples or white plums (for jelly base)
Optional: substitute white plums for apples if available
Water (enough to just cover fruit for jelly; approx. 3 cups)

Instructions

Begin by selecting the ripest but still firm apricots you can find—avoid overly soft fruit, as they’ll lose their shape.
Peel the apricots thinly, slice them in half, and remove the stones.
In a large, non-reactive bowl, layer the apricot halves with caster sugar, using 2.2 lbs of apricots to 2.2 lbs of sugar.
Allow the fruit and sugar to sit until the sugar fully dissolves and draws out the juices.
Meanwhile, prepare a jelly using tart green apples or, preferably, white plums: chop about 1 lb 2 oz of apples or plums (skins and cores included), cover with water, and simmer gently until very soft.
Strain through a muslin cloth to extract a clear juice (this is your 'applewater').
Drain the macerated apricots and add them to a large saucepan.
Pour over about 8.5 fl oz of the apple or plum jelly and add an additional 9 oz of sugar.
Simmer gently until the apricots are tender and translucent, and the syrup has thickened.
Use a slotted spoon to carefully layer or nest the apricot halves in small glass jars or dishes, gently pressing them flat with the back of a spoon for a pleasing shape.
Cover the fruit fully with the hot jelly mixture.
Allow to cool, seal, and store in the fridge.
Using plum juice instead of applewater will yield a paler, livelier preserve.

Estimated Calories

220 per serving

Cooking Estimates

Preparing and peeling the apricots, macerating them with sugar, and making the jelly base takes some time, but most of it is hands-off. Cooking the apricots in the syrup is quick. Each serving has moderate calories because of the fruit and sugar.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.