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Apricots Preserved in Jelly

Take two pounds of sound and not over-ripe apricots, and four of powdered loaf sugar; pour a little boiling water upon the fruit; then draw off the skin, and take out the stones by making a slit with a knife at one end, and pushing them gently out. Strew half of the sugar upon a dish, place the fruit upon it, and cover with the rest. Let it remain thus for two or three hours, then put the whole carefully into a preserving-pan; let it boil very gently until the apricots are tender, turning them frequently to prevent them burning, and taking off the scum as it rises. Put the apri ots into the glasses in which they are to be kept, then add to the syrup half a pint of apple-juice, and half a pound of sugar; let it boil until it will jelly, which it should do in a few minutes, then pour it over the fruit.