|Dried apricots||250 Gram|
|Water||3 Cup (48 tbs)|
|Caster sugar||4 Cup (64 tbs)|
|Lemons||2 , juiced|
|Toasted slivered almonds||125 Gram|
Combine dried apricots and 1 cup water in a 3-4-litre casserole dish.
Cook, uncovered, for 5 minutes on HIGH.
Stir in pectin.
Cook further 7-8 minutes on HIGH.
Stir in remaining water, sugar and lemon juice.
Cook uncovered for 5 minutes on HIGH.
Stir well to dissolve sugar.
Cook a further 15 minutes on HIGH.
Swirl through toasted almonds.
Ladle into hot sterilised jars.
Seal and label.