Apricots, to preserve whole.
Gather the fruit before it is too ripe, and to one pound put three quarters of a pound of fine sugar. Stone and pare the apricots as you put them into the pan; lay sugar under and over them, and let them stand till next day. Set them on a quick fire, and let them just boil; skim well; cover them till cold, or till the following day; give them another boil; put them in pots, and strew a little sugar over them while coddling, to make them keep their colour.