APRICOT MARMALADE

by Jane

APRICOT MARMALADE Use good and ripe apricots.

It is a mistake to believe that jam or marmalade can be obtained with any kind of fruit.

Take off the stones, put them on the stove without water and while they boil, stir with a ladle to reduce them to pulp.

When they have boiled for about half an hour, rub them through a sieve to separate the pulp of the fruit from the skins that are to be thrown away, then put them back on the stove.

Add granulated sugar in the proportion of eight tenths, that is to say eight pounds of sugar for ten pounds of apricot pulp.

Stir often with the ladle until the mixture acquires the firmness of marmalade.

You can tell by putting from time to time a teaspoonful on a plate and seeing that it flows slowly.

When ready, remove from the stove, let it cool, and then put in glass jars.

Seal with greaseproof paper so that the air may not get in.

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