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Apricot Jam

Pare and stone 3 pounds of apricots, add 1 pound of sugar, and let them stand 8 hours. Then cook them, with a few of the kernels, and another 1 1/2 pounds of sugar, making in all 2 1/2 pounds to each 3 pounds of fruit. Boil gently, mash with a spoon until thick, and put in jars.