- halved apricots - 8 cups, pits removed
- sugar - 5 cups
- fresh lemon juice - 6 tablespoons
- skinless almonds - 2/3 cup
- Combine all ingredients in a large stock pot. Gently mash the apricots with a wooden spoon, to release the juice. Leave for 1 hour.
- Turn the heat to medium-low, and stirring every five minutes or so, let the apricots cook.
- Once the mixture reaches a rolling boil, continue to boil it for 30 minutes, stirring frequently to prevent it from sticking. Remove from heat and fill jars, leaving 1/4 headspace.
- Wipe the rims clean and put the canning lids in place.
I usually do not process the jars in a boiling water, because my jam is always gone in about a month. But if you want you can process your jars in boiling water for 10 minutes, just to be sure they will store fine.
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