Evening Republican, Volume 17, Number 215, Rensselaer, Jasper County, 9 September 1913 — Apricot Plum Marmalade [ARTICLE]

Apricot Plum Marmalade

> -'>Waßh three pounds of apricots with boiling water and slip off the skins. Put to cook with one pint of water, cook to a pulp, and strain through a colander. Add one pound of pineapple; the raw grated pineapple may be used or the canned. In the latter case chop fine and add also the Juloe from the can. * Cook 20 minutes. Add to this amount of pulp two pounds of sugar and two tablespoonfuls of finely chopped blanched apricot kernels. Cook 16 minutes more and pour Into glasses. When cold cover with paraffin.