Stone about eight pounds of ripe fleshy apricots, break the stones, and
blanch and skin the kernels, which with the apricots put into a
preserving-pan, add six pounds of sugar and place it over a sharp fire,
stirring occasionally until boiling, when keep stirring until becoming
rather thick, take it off, put it in jars, and when cold tie paper over,
and put by until ready for use.