Marmalade or Cheese (Apricot)

Instructions

1. Wipe two hundred apricots and cut them into pieces, and weigh out their weight in sugar.
2. Slightly wipe the preserving-pan with Lucca oil. Put in the apricots and let them boil to a pulp, stirring all the time.
3. Then add the sugar and stir well.
4. Let the whole boil briskly till a clear golden brown. It is ready to dish when, in passing a spoon through the mixture, it opens dry from the pot as it were.
5. Put into moulds or basins; it keeps beautifully. Some of the pips, blanched and cut up in the marmalade, is liked by some people.
6. Six pounds is a nice quantity to boil at a time. Use an enamelled or copper preserving-pan; it will take about two hours altogether to preserve.