Apricot marmalade

APRICOT MARMALADE

(Conserva di albicocche)

Use good and ripe apricots. It is a mistake to believe that jam or marmalade can be obtained with any kind of fruit. Take off  the stones, put them on the fire without water and while they boil, stir with a ladle to reduce them to pulp. When they have boiled for about half an hour, rub them through a sieve to separate the pulp of the fruit from the skins that are to be thrown away, then put them back on the fire with granulated sugar in the proportion of eight tenths, that is to say eight pounds (фунтов;1 фунт = 453,6 г) of sugar for ten pounds of apricot pulp. Stir often with the ladle until the mixture acquires the firmness of marmalade (пока смесь не приобретет консистенцию джема), which will be known by putting from time to time a teaspoonful in a plate and seeing that it flows slowly.

When ready, remove from the fire, let it cool, and then put in vases well covered and with a film of paraffin or tissue paper dipped in alcohol, so that the air may not pass in.