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Apricot Jelly

Pare, core, and halve about thirty ripe apricots. Blanch and pound a few of the kernels, mixing with them the juice of a lemon. Weigh the apricots, put them into a saucepan with an equal weight of sugar and the pounded kernels; let them boil gently, stirring continually, until they form a thick marmalade. Then pour it into a mould which has previously been filled with cold water. Let it remain until quite stiff, and turn out on a glass dish. This is an excellent dish for invalids.