Ingredients
about 13 ounces of powdered sugar to 1 pound of strained apricots
Directions
Take apricots that are very ripe and of good quality.
Remove the stones, and put them on the fire without water.
Stir them while they boil so as to mash them.
When they have boiled for about half an hour, strain them to remove the skin.
Put them on the fire again with powdered sugar in the proportion of 8 to 10, about 13 ounces of sugar to 1 pound of strained apricots.
Stir often until the consistency of preserves is reached; this is recognized if a spoonful of the mixture poured on a plate flows slowly.
Pour the warm preserve into jars, and when it is cold cover them with tissue paper immersed in alcohol; close the opening of the jar with thick paper tied around the neck.
Follow the same directions for peach preserve.
If the preserve moulds, it is an indication that6 the fruit was not sufficiently cooked.
To remedy this situation put them on the fire again.
Notes
This recipe (#383) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Image: Courtesy of New York Public Library # 1110097. | 
