Apricot and Almond Jam
|Apricots||4 Pound, stoned and sliced (1.8 Kilogram)|
|Lemon juice||3 1⁄2 Fluid Ounce (90 Milliliter)|
|Water||1⁄2 Pint (275 Milliliter)|
|Preserving sugar||6 Pound (2.7 Kilogram)|
|Split almonds||1 Pound (450 Gram)|
|Pectin||6 Ounce (1 Bottle)|
1) In a preserving pan, add the apricots, lemon juice and water.
2) Allow to the boil and gently simmer covered for 15-20 min until tender; reduce heat, stir in the sugar and almonds until sugar disappears.
3) Allow to boil rapidly for a min, stirring occasionally; remove from the heat and stir in the pectin, blend well.
4) Cool and store in clean, dry, airtight jars.
5) Serve when desired.