Pare and stone your Apricocks and lay them in your preserveing pan with
some Sugar strow’d over them then take the weight of them in Sugar and
wet it and boyle it to a candie hight and pour it to the apricocks and
let them boyle till they look clear then take them off and let them
stand till the next day then warm them and so do twice, and then lay
them on a Sieve that the Sirrop may run from them, then lay them on
glasses to dry in a Stove.