Take two dozen of the largest and soundest apricots when they are just
fully ripe, wipe them clear from gum and other filth; push the stones
out through the stalk ends with a blunted piece of wood; weigh the
fruit now, and for each pound of apricots, allow one pound of the best
refined sugar, the half of which, when reduced to a powder and sifted,
you must strew over the fruit, and let them remain so for twenty-four
hours. Boil them up gently, and when they have been cold repeat the
boiling four or five times, at intervals of three hours, by which means
they will have become clear and bright. Now take them up and lay them
on a sieve, and when you have prepared a good clear thick syrup, boil
the fruit up in it for five minutes, and skimming it well. Then put
the apricots into clear glass jars, and pour the syrup over them. When
cold make all safe with writing paper steeped in brandy, and tie wetted
bladder over. They must be stored in a dry, airy room.