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Apricot Jam

Split in two twenty-five pounds sound, fresh, ripe apricots. Remove stones, place twenty pounds granulated sugar in copper basin with a vanilla stick and three pints cold water. Set basin on a brisk fire and as soon as syrup begins to bubble immediately drop in apricots all at once, lightly stir and let gently cook for thirty minutes. Remove, lift up apricots with a skimmer, place in warmed-up glasses, boil syrup for five minutes and fill up glasses with it. Let thoroughly cool. Cover jam with waxed pieces of paper lightly dipped in brandy, then tightly cover, place in a cool place and use as desired. N. B. After placing apricots in glasses crack stones, pick out almonds, plunge them in boiling water for three minutes, drain and evenly divide in glasses with apricots before syrup is poured in.