Ene's Recipe Book

Method

1. Cut the apricots into thin strips.
2. Combine with water in a bowl, cover and stand overnight.
3. Sterilize a 250-millilitre jam jar.
4. Combine the apricots, water and lemon rind in a saucepan.
5. Bring to the boil and reduce the heat. Simmer uncovered for 10 minutes or until the apricots are soft.
6. Add the juices and sugar, stir constantly over the heat without boiling until the sugar is dissolved.
7. Bring to the boil, and reduce heat. Simmer uncovered for 30 minutes or until the jam gels when tested on a cold saucer.
8. Remove from the heat. Add the almonds.
9. Pour into hot sterilized jars. Seal immediately.