Apricot Marmalade
Boil ripe apricots in water till they can be crushed between the fingers, then take them out, extract the stones, reduce the fruit to a pulp, and pass the mass through a sieve; weigh the pulp, and to every pound take three-quarters of a pound of loaf sugar; simmer it till it hangs on the spoon, like a stiff jelly. Quince marmalade may be prepared in a like manner.