MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apricock Marmalaid
Categories: Preserves
Yield: 1 Batch

8 Apricots
2/3 c Sugar; generous
1/3 c Water

Peel the apricots, remove their pits, and cut them into quarters.
Cook them to a pulp with half the sugar. The apricots will release
their own juices so no water is necessary here. (Approximately
10 minutes.)

Make a simple syrup with the remaining 1/3 cup sugar and 1/3 cup
water in a saucepan. Use a candy thermometer to keep track of the
temperature and cook until it reaches candy height/pearl stage 240°F
on the thermometer. When the syrup has reached this temperature, add
the cooked apricots to it. Stir to combine over the heat, but do not
allow the mix to boil.

Remove from heat and stir as the mixture cools. Transfer into a clean
jar. This amount of apricots and sugar nicely filled an 8 oz jelly
jar.

Keep refrigerated and eat within two weeks. (You can also properly
can this for longer storage.)

Recipe by Marissa Nicosia

Recipe FROM: <https://rarecooking.com/2018/08/07/
marmalaid-of-apricocks-a-case-study-in-heat/>

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