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Apricot Marmalade

Select some quite ripe apricots, stone and pass them through a sieve. Put into a preserving-pan two-thirds as much sugar as the quantity of apricots used, and mix in with the apricots, set the pan over the stove and allow the marmalade to reduce slowly till it coats the spoon and falls in large drops from it. Add some of the kernels of the apricots blanched in hot water and dried, and pour it into jars as you would jams. Apricot marmalade and apricot jam are virtually the same thing.