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Apricot Marmalade

Procure twenty-five pounds ripe, sound, juicy apricots, cut in halves, remove stones, cut each half in two and place in a large enamelled pan. Add a quart cold water and pound granulated sugar, set pan on brisk fire and cook until soft to the touch, frequently stirring meanwhile with spatula, remove and press apricots through sieve into an earthen basin. Place three-quarters of a pound granulated sugar with every pound of juice in a copper basin, pour in two gills water, cook sugar on open fire for ten minutes, add puree of apricots with a teaspoon vanilla essence, and constantly mix while cooking for twelve minutes. Remove, crack stones with a hammer, pick out almonds, plunge in boiling water for five minutes, peel and add to marmalade five minutes before taking off fire. Remove to a table, transfer marmalade into jars, let thoroughly cool, place over thin pieces of paper lightly dipped in brandy and cover jars. The marmalade is then ready; keep in a cool place.