Recipe no. 514 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 232.
Ingredients
- apricots
- sugar
Preparation
- PreparationChoose well-ripened apricots, remove the stones and cut into quarters. Weigh the fruit.
- StandingMix with sugar (3/4 kg for 1 kg of fruit) in an earthenware dish and let stand 1 to 2 hours, tossing occasionally.
- CookingPour into a preserving pan, set on the heat and cook, stirring continuously with a wooden spatula, for at least an hour.
- CheckingCarry out the cooking test given for marmalade to make sure the jam is properly cooked.
Reboul's text
Choose well-ripened apricots, remove the stones and cut them into quarters. Weigh them. For a kilo of fruit, without the stones of course, 3/4 kilo of sugar is needed; put everything into an earthenware dish; leave it thus for an hour or two, tossing it from time to time.
Then pour into a preserving pan, set on the heat and cook, stirring continuously with a wooden spatula. The time needed for cooking depends first on the ripeness of the fruit, then on the quantity. At least an hour is needed.
To better judge whether the jam is cooked, carry out the test given for marmalade. If there happen to be pieces of somewhat less ripe apricots among the batch, they should be crushed from the start, otherwise they would not take the sugar well and this alone would be enough to make the jam ferment.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| aubricot | apricots |
| sucre | sugar |
| tian | earthenware dish |
| couiesoun | cooking |
| espatulo | spatula |
| counfituro | jam |
| marmelado | marmalade |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 514, page 232. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.