apricots are cut in pieces; they should be carefully pulped through a clean sieve.
Halve and pare ripe apricots, or if not quite ripe, boil them till the skin can easily be removed. Lay them in a dish hollow downwards, sift over them their own weight of white sugar, let them lay for some hours, then put the fruit, with the sugar and juice into a preserving pan, and simmer till the fruit is clear, take it out, put it carefully into pots, and pour over the syrup.
This receipt will serve as a guide for preserved nectarines, peaches, plums, gages, &c. A few of the kernels should always be put in with the fruit, as they improve the flavor of the preserve.
Weigh an equal quantity of fruit and white sugar powdered, sift all the sugar over the fruit, so that half of it shall equally be covered, let it lay till the next day, when boil the remainder
