• 1.2 kg (2½ lb) apricots
• 1 kg (2 lb/4½ cups) jelling sugar or use granulated sugar and pectin (add pectin according to instructions on the package)
• ¾ cup blanched almond halves
• few drops of almond flavouring

Halve the apricots, remove the stones and cut the halves into smaller chunks. Fold in the sugar and leave the jam to simmer for approx. 30 minutes. Do the refrigerator test to check the jam is thick enough. Coarsely chop the almonds and add to the jam with the flavouring. Pour into clean jars and tighten the lids. Store upside down to cool.