Preserve (Apricots in Brandy) (Miss De Wet.)

Instructions

1. Gather your ingredients: ripe apricots or peaches, and sugar boiled to a thick syrup.
2. Wipe your fruit very clean and prick it with a steel pin, then pack the apricots or peaches in a jar.
3. Take one tea-cup of thick syrup and one tea-cup of brandy, mix well, and pour over each layer of fruit as you put them in your jar.
4. When the jar is filled, put a paper between the top of the jar and the lid.
5. Set the jar in a saucepan of water and let it heat to near boiling point, then remove the paper and lid, and when cold cork well. If the lid is one that screws on, no bladder is necessary.
6. Apricots and the “Pavia” peaches are best done this way; the yellow peach is better done by Mrs. Cloete's recipe.