Prep 15 mins
Cook 2 hrs
Not quite a conserve, this is an interesting jam with almonds.
- 453.59 g dried apricot
- 3 oranges
- 12.32 ml cinnamon
- 1182.95 ml sugar
- 2 lemons
- 170.09 g sliced almonds
- Chop the apricots coarsly and put into a large bowl. Sprinkle-on the grated zest of the oranges and the cinnamon.
- Squeeze the juice of the oranges, measure and add enough water to make 6-cups total. Pour the liquid over the fruit, gently combine, and set out overnight in a cool place (not in the fridge).
- The next day, simmer the apricots in a heavy pan until fruit is nicely tender; 1 to 2 hours. Use a potato masher to crush fruit if desired. I like the apricots in larger chunks so I don't mash them.
- Add the sugar to the pan together with juice of the lemons and the almonds.
- Cook 'til sugar is melted, then fast-boil to a setting stage. (drip some on a plate, if a skin forms on top when cooled it's ready).
- Ladle into sterile jars, seal, and process in 10-min. water bath.