1 lb. dried apricots
1 pt. water
2 cups sugar

Wash fruit, soak 8 hours. Place over fire in water in which it has soaked; simmer until very soft; rub through coarse sieve, return pulp to fire. When it reaches boiling point, add sugar and simmer gently. It scorches very easily.

To vary the marmalade, add 1/2 teaspoon ground cinnamon or 1 tablespoon chopped raisins or grated orange peel to it while cooking. Chopped almonds may be added with orange peel.

Pour into 1/2 pint canning jars and seal. Process in a boiling water bath for 10 minutes.