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  • 2 pounds apricots, pitted
    3 tablespoons lemon juice
    1 pound sugar
    4 ounces whole blanched peeled almonds


  • Cut each apricot into 8 slices.
    In a mixing bowl, combine the unpeeled apricots, lemon juice and sugar. Cover and set aside for 12 hours.
    Transfer apricot mixture to a pot, and bring to a boil. Simmer for 25 minutes.
    Remove the foamy top while cooking. Remove the fruit from the syrup with a skimmer and transfer to a bowl. Set aside.
    Boil the syrup until thickened. Add reserved apricots and almonds to syrup. Cook over low heat for 5 minutes while gently stirring the preserves.
    Allow to cool before transfering to jars
Apricot preserves

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