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Apricot Marmalade

Peel, quarter, and stone four pounds of ripe apricots, and put them into a preserving-pan, without either water or sugar, and let them boil gently, stirring continually, until the fruit is reduced to a pulp. Then add three pounds of sugar, and a few of the kernels blanched and halved, and boil once more. Put into jars, cover the fruit with an oiled paper, and fasten over each jar a piece of thin paper dipped in gum-water. When dry it will be tight and hard. Time to boil with the sugar, twenty minutes. Sufficient for four or five jars. Probable cost, 3s. 6d.