Apricot Orange Almond Jam

Not quite a conserve, this is an interesting jam with almonds.

• Ready In: 2 hrs 15 mins
• Yields: 7 half pints

Ingredients

• 1  lb  dried apricot
• 3  oranges
• 2 1⁄2 teaspoons cinnamon
• 5  cups sugar
• 2  lemons
• 6  ounces  sliced almonds

Directions

1. Chop the apricots coarsly and put into a large bowl. Sprinkle-on the grated zest of the oranges and the cinnamon.
2. 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).
3. 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.
4. Add the sugar to the pan together with juice of the lemons and the almonds.
5. 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).
6. Ladle into sterile jars, seal, and process in 10-min. water bath.