{"id":2010,"date":"2023-02-07T09:30:00","date_gmt":"2023-02-07T14:30:00","guid":{"rendered":"https:\/\/vintagelivingmodernlife.com\/?p=2010"},"modified":"2023-01-06T14:57:05","modified_gmt":"2023-01-06T19:57:05","slug":"sue-makes-apricot-conserve","status":"publish","type":"post","link":"https:\/\/vintagelivingmodernlife.com\/index.php\/2023\/02\/07\/sue-makes-apricot-conserve\/","title":{"rendered":"Sue Makes Apricot Conserve"},"content":{"rendered":"\n
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Homemade jams and jellies were a way of life for Twenties households. Every house that housed a cook contained a shelf or cabinet of these jewel-like delicacies that brought color to the table during the winter and early spring. Bettina’s house is no different. In Lesson 17 of When Sue Began to Cook<\/em>, Sue makes Apricot Conserve.<\/p>\n\n\n\n

The recipe goes into great detail about how to seal jams and jellies with paraffin wax. This was done up to the early 1970s, but is no longer considered safe. Here’s a link from the University of Minnesota Extension Service that explains why: Canning Jams and Conserves<\/a>. So don’t do that. Instead, use a hot water bath for canning, which is safe. Consult a copy of the Ball Blue Book on canning if you want detailed directions on canning jams and conserves.<\/p>\n\n\n\n

Notes from Sue’s Apricot Conserve diary<\/h2>\n\n\n\n

When I am grown up, I intend to have my jam shelves full all the time, and everything marked with the neatest labels!<\/p>\n\n\n\n

At our house we always make jam in March, because that is the time our supply begins to get low. And Mother says she couldn’t possibly keep house without jam on hand.<\/p>\n\n\n\n

Ruth Ann wanted to send her jam to her mother, but we persuaded her not to do it this time. “But Grandmother has lots and lots of it on hand,” Ruth Ann objected.<\/p>\n\n\n\n

“We’ll put away two of your jars to use when you and Sue have that luncheon for the girls next fall — the meal that you’re going to prepare all by yourselves to show your friends what you’ve learned this year,” Mother said. “But I’d like it if you’d use all the rest for yourself \u2014 for your school lunches.” (Ruth Ann always carries her lunch to school and she has told us she never feels like eating very much.) “And I’ll tell you how to make the best little jam sandwiches you ever ate!”<\/p>\n\n\n\n

“How?” asked Ruth Ann, not so very much interested. I believe she’d really rather give her jars to Mrs. Rambler than to use them up herself.<\/p>\n\n\n\n

“Just add a few chopped nuts to the conserve you are using, and then make your sandwiches,” Mother said. “All children like them, and they’re good party sandwiches, too. That’s a little trick I learned long ago. Besides, Ruth Ann, if you will really teach yourself to eat, and get fat and rosy, that will be the best gift you could possibly have for your mother when she comes home.” <\/p>\n\n\n\n

“But I know what I’m going to do with my jars. At least four of them,” I said, suddenly thinking of something nice. “I’m going to tie them up in the cunningest way, with tissue paper and ribbon, and put them in a pretty fruit basket. For the table, you know. And I’ll send them to Cousin Kathleen for a wedding present.” <\/p>\n\n\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Apricot Conserve<\/h2>\n
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This is Mother's delicious jam recipe from When Sue Began to Cook, 1924<\/span><\/div>\n
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Course: <\/span>Breakfast, Dessert, Tea time<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div>
Keyword: <\/span>apricots, conserve, jam, pineapple, preserves, Twenties, When Sue Began to Cook<\/span><\/div><\/div>\n\n\n\n\n

Equipment<\/h3>