“Not quite a conserve, this is an interesting jam with almonds.”
2hrs 15mins
7 half pints

Ingredients Nutrition


  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.

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