Procure a quantity of very ripe apricots, each of which cut into four or
six pieces, break the stones and blanch the kernels, put the apricots in
a preserving-pan with a small quantity of water, boil them until quite
tender, when pass them through a sieve; to every pound of fruit have
three quarters of a pound of sugar (in a preserving-pan) boiled to the
sixth degree (No. 1379), add the apricots with their kernels, and keep
stirring over the fire until forming thin transparent sheets, try when
done as in the last, and put away in pots. The marmalade would be still
more transparent if you were to peel the apricots first, but then you
would lose some of their delicious flavour.