{"id":5280,"slug":"apricot-and-peach-marmalade","title":"Apricot and peach marmalade","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Firm ripe apricots","A few spoonfuls of water","Cane sugar","Kernels from the apricot stones"],"ingredients_norm":["firm ripe apricot","few spoonfuls of water","cane sugar","kernels from the apricot stone"],"steps":["Cut some firm ripe apricots in half and remove the stones.","Add a few spoonfuls of water and cook until soft.","Strain through a sieve, and add three-quarters of a pound of cane sugar to every pound of fruit.","Crack some of the stones and add the kernels to the fruit.","Continue to stir and cook until it thickens.","Then pour immediately into hot glasses.","Allow to become thoroughly cold before covering.","Peach marmalade may be prepared in the same manner."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w65:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"39b152cee4309d220f9b68279c4f26eda715ab60b25b22bc8191edbf0589d557","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T16:42:54Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/apricot-and-peach-marmalade"}