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Apricot Jam, Green

Take two pounds of young apricots: place them in a jar, and pour a little boiling water over them. Let them remain in this for one minute; remove them and rub off the down. Place them in a preserving-pan with a cupful of thick syrup, and let them simmer very gently until the fruit is quite tender. Take them out and put them on an inverted sieve to drain. Make a syrup of two pounds of sugar and two cupfuls of water. Put the apricots into this, and boil for twenty minutes; then put them into jars, and cover the fruit in each jar with a piece of paper dipped in oil, and cover the jars with thin paper brushed with white of an egg or a little gum-water. Probable cost, 2s.