Confiture D’abricots aux Amandes

Apricots pair naturally with almonds — they belong to the same family — and I found this attractive recipe showcasing that match in the almond-growing valley of the Rhône. Orange-gold and unfailingly more concentrated in flavor than the fruit itself, it is one of the very best jams I know. To add a welcome tinge of bitterness, I like to crack a few apricot pits, extract the almond-shaped kernel from each one, and add the kernels to the jam. Taking another twist, you might like to try a vari