Apricot-Almond Preserve


Apricot-Almond Jam


  • halved apricots - 8 cups, pits removed
  • sugar - 5 cups
  • fresh lemon juice - 6 tablespoons
  • skinless almonds - 2/3 cup


  1. Combine all ingredients in a large stock pot. Gently mash the apricots with a wooden spoon, to release the juice. Leave for 1 hour.
  2. Turn the heat to medium-low, and stirring every five minutes or so, let the apricots cook.
  3. 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.
  4. Wipe the rims clean and put the canning lids in place.

Additional Info

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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  • comment-avatar
    Janice May 29, 2015 (6:44 am)

    Hi, can you used sliced almonds or slivered almonds in this recipe the same way in which you use whole almonds? Thank you.

    • comment-avatar
      voloshyna May 29, 2015 (6:54 am)

      Hi Janice. You can use sliced almonds, not sure about slivered though =)