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Apricot Preserve

Peel and stone some moderately ripe apricots; put them at night in a deep jar between layers of crushed loaf sugar. Next morning pour over them some white currant juice, or white wine, and place the jar in a large saucepan of water, which must be kept boiling until the sugar is completely dissolved; then take the saucepan off the fire and let it get cold. Place the fruit and syrup in a preserving-pan, and boil very gently until the fruit is tender. Allow half a pint of juice and a pound and a half of sugar to every pound of fruit. Time to simmer, forty minutes.