Preserved Apricots

Ingredients

• ripe apricots
• equal to the weight of fruit weight white sugar
• a few apricot kernels

Instructions

1. Halve and pare ripe apricots. If the apricots are not quite ripe, boil them first until the skin can be easily removed.
2. Lay the prepared apricots in a dish hollow side down. Sift over them their own weight of white sugar and let them lay for some hours.
3. Transfer the fruit, sugar, and accumulated juice into a preserving pan and simmer until the fruit becomes clear and the syrup has set properly.
4. Carefully remove the fruit and place it into pots, then pour the syrup over it to seal.
5. Note: This method serves as a guide for other stone fruits such as preserved nectarines, peaches, plums, and gages. A few of the kernels should always be included with the fruit, as they improve the flavor of the preserve.