- 800 g apricots (weight without nuclei).
- 800 g of granulated sugar.
- 1/2 lemon.
- 15g flaked almonds.
- 5 cl Amaretto (Italian liqueur from apricot kernels).
Peel the apricots (the dive 10 seconds in boiling water to make it without problem) .
Once cores and skin removed, l. we must have the same weight as flesh apricot sugar .
Place in a large bowl flesh apricot, sugar and half lemon juice and mix. Let stand 6-12 hours (until the sugar and the flesh are well mixed) .
To cook over medium-high heat. Cook for 15 minutes from the boil, then turn off the heat and add the almonds and amaretto.
Mix for 2 minutes, then put in pots .
Notes: If you like your jam not too sweet, reduce the weight of sucre.On may also use some of apricot kernels instead peeled almonds.