• 1 lb. dried apricots or peaches
• 2–3 pt. water (2 pt. for peaches, 3 pt. for apricots)
• juice of 1 lemon
• 3 lb. sugar
• 2–3 oz. blanched and finely-shredded almonds (optional)

Wash the fruit and put in a basin with the water. Soak for 24–48 hr. Transfer the fruit and water to the preserving-pan and simmer for 30 min., stirring occasionally. Add the sugar, lemon juice and the shredded almonds. Stir over a low heat until the sugar is dissolved. Boil rapidly until setting point is reached. Skim, pot and cover.