Wash the fruit and put in a basin with the water.
Soak for 24-48 hr.
Transfer the fruit and water to the preserving-pan and simmer for 30 min., stirring occasionally.
Add the sugar, lemon juice and the shredded almonds.
Stir over a low heat until the sugar is dissolved.
Boil rapidly until setting point is reached.
Skim, pot and cover.