Take apricockes before full ripe pare them and cut them in halves & lay
them in double refined Sugar finely beaten to a pound of apricockes 3
quarters of a pound of Sugar let them stand all night and if you have
not jelly of white currance take the worser sort of apricockes pale in
colour and slice them thin and to 3 quarters of a pound of slices take
half a pound of Sugar put them in a silver bason and set them on the
fire till the Sugar be melted and when it is scaulding hot strain the
sirrop from your apricocks and set it by till your half apricocks boyle
then put your sirrop to them and boyle it together till your apricocks
be clear they must be very well scummed to a pound of halves take 3
quarters of a pound of slices put your halves in glasses & strain your
sirrop to them through a tiffeny.