Apricot or Peach Jam

 

INGREDIENTS:
Apricots or peaches
Sugar
A kitchen scale

PREPARATION:

"The apricots must be ripe and of good quality, as the belief that the same results can be obtained with second rate fruit is mistaken.
Pit them, set them to cook without adding water, and while they do, stir them with a wooden spoon to reduce them to a mush. When they have cooked for about a half-hour, put them through a food mill to remove the skins and fibers.

"Return the apricots to the fire with eight-tenths their weight in sugar, in other words, for every pound of strained fruit, 1 2/3 cups of sugar. Stir frequently till the mixture has reached the consistency of a jam. When a teaspoon of the apricots that has been placed on an upturned plate runs slowly, this point has been reached. Pour the jam into jars while it's hot, and when it has cooled cover it with the greased paper used by salami makers, making sure the paper touches the jam. Cover the mouths of the jars with thick paper, tying it in place with string.

"Peach jam, is made the same way, but with ripe peaches."

Note:
Canning has come a long way since Artusi's time. Use modern canning jars with metal lids, washing them if need be with boiling water to make sure they are sterile. Pour the hot jam into them, leaving a little bit of air space, and screw the lids on tightly. Let the jars cool on a metal rack. When they have cooled, tap the lids lightly with a spoon or knife; if they ring the seal is true. Should the lid of a jar fail to ring, either reseal it or use it (you could, for example, make a crostata). Store the canned jam in a cool dry place.

Second Note:  add a half cup or so of Marsala and a healthy pinch of powdered cinnamon to the pot if you're making peach jam -- when you put the fruit on the fire.