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 2 weeks. You can also properly can this for longer storage. Recipe by Marissa Nicosia Recipe FROM: MMMMM