The 1901 Cookbook Archive
No. 3385 — Preserved Apricots
English historical translation of Molokhovets recipe No. 3385 from the 1901 Russian cookbook, retaining original methods and measures.
Choose almost fully ripe but not overripe apricots. Put into a saucepan of cold water and warm gradually over low heat until gently simmering.
When sufficiently tender, take off the heat, lift with a slotted spoon and place in cold water for twelve hours.
Drain, cover with light syrup for twenty-four hours, then drain again. Transfer to compotier jars and cover with fresh, thick, lukewarm syrup.
Tie with animal bladder and boil the surrounding water for fifteen to twenty minutes; see recipes Nos. 3376 and 3377.
Historical editorial note: The historical process does not establish safe modern home-canning times.
Original source: Read Russian recipe No. 3385. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.