To Preserve Apricots in Jelly
Pare and stone your Apricots, then scald them a little, and lay them in your Pan, and put as much clarified Sugar to them as will cover them; the next Day drain the Syrup, and boil it smooth, then slip in your Apricots, and boil as before; the next Day make a Jelly with Codlins, boiling some Apricots amongst them, to give a better Taste; when you have boiled the Jelly to its proper Height, put in the Apricots with their Syrup, and boil all together; when enough, scum them very well, and put them into your Glasses.