Apricot-Almond Conserve

From BH&G Canning. Great on homemade breads either quick of yeast.

• Ready In: 1 hr
• Yields: 6 1/2 pint jars

Ingredients

• 3  lbs  fully ripe apricots
• 1⁄3 cup water
• 3  cups sugar
• 1  cup  sliced  slivered almonds
• 2  tablespoons lemon juice

Directions

1. Wash, peel and pit apricots, then chop (you need 4 1/2 cups).
2. Place in 8-10 quart kettle; add water.
3. Heat to boiling; reduce heat, cover and simmer 5-10 minutes or till apricots are tender, stirring frequently to prevent sticking or scorching.
4. Add sugar, almond and lemon juice; stir till sugar dissolves.
5. Bring mixture back to a full rolling boil.
6. Continue cooking about 10 minutes till jam is desired consistency, stirring constantly.
7. Remove from heat, quickly skim off foam with a metal spoon.
8. Ladle into hot, sterile jars leaving 1/4-inch head space.
9. Wipe rim, adjust lids and process in boiling water bath 5 minutes.
10. Cool on wire rack.