Apricot Marmalade

From Mrs. J. J. Miller

Remove the stones from 10 pounds of very ripe apricots. Cook with 1 pint of water until soft enough to put through a colander. Add 5 pounds of sugar and cook 1/2 or 1/2 of an hour; 10 minutes before removing from fire, stir in a bowl of chopped, blanched almonds.

Apricot Marmalade

From Mrs. J. B. Woolsey

Five pounds fruit pitted and cut up, 3 1/2 pounds fine sugar, 1/2 pound blanched almonds chopped very fine. Put alternate layers of fruit and sugar in a kettle and let stand over night; cook carefully, stirring an hour or more (until the marmalade sputters); add the nuts, cook 10 minutes, stirring constantly.

Apricot Marmalade

From Mrs. Aylett R. Cotton

Twenty pounds apricots, 2 cans pineapple, or equal amount fresh. Put apricots on and chop pineapple, and boil each in separate vessels 40 minutes, add sugar pound for pound or use a little less; boil until rich, and mix together and can.

Orange Marmalade

From Mrs. Aylett R. Cotton

Six oranges, 3 lemons, 16 cups water. Let stand 24 hours, and boil 1 hour. Remove from fire, and stand another 24 hours. Slice very thin, and see that the oranges are thin skinned. Add 20 cups sugar and boil until it jellies, that is, until it falls from the spoon in drops.

Orange Marmalade

From Mrs. John C. Coleman

Two oranges, sliced thin; 1 lemon, sliced thin; 1 grape fruit skin, sliced thin. Let this stand over night covered with cold water. Next day cook it till tender, then add sugar, equal part, and cook until it is about as thick as jelly.