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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