2 pounds apricots,
3 tablespoons lemon juice
1 pound sugar
4 ounces whole
blanched peeled almonds
Cut each apricot into 8
In a mixing bowl, combine the unpeeled apricots, lemon juice and sugar. Cover
and set aside for 12 hours.
Transfer apricot mixture to a pot, and bring to
a boil. Simmer for 25 minutes.
Remove the foamy top while cooking. Remove
the fruit from the syrup with a skimmer and transfer to a bowl. Set aside.
Boil the syrup until thickened. Add reserved apricots and almonds to syrup.
Cook over low heat for 5 minutes while gently stirring the preserves.
to cool before transfering to jars