Apricots, to preserve.
Stone and pare four dozen of large apricots, and cover them with three pounds of fine sugar finely beaten; put in some of the sugar as you pare them. Let them stand at least six or seven hours; then boil them on a slow fire till they are clear and tender. If any of them are clear before the rest, take them out and put them in again. When the rest are ready, let them stand closely covered with paper till next day. Then make very strong codling jelly: to two pounds of jelly add two pounds of sugar, which boil till they jelly; and while boiling make your apricots scalding hot; put the jelly to the apricots, and boil them, but not too fast. When the apricots rise in the jelly and jelly well, put them in pots or glasses, and cover closely with brandy paper.