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Marmalade of Canned Apricots

2 cupfuls of sugar to 2 cupfuls of apricot pulp. Drain the fruit from the syrup by pouring all into a colander set in a saucepan. Press the frui through the colander into another vessel and measure it. Put as much sugar by measure into the apricot juice in the saucepan and boil them gently for half an hour, skimming once; then put in the mashed apricot and simmer down thick.