Quarter the apricots (do not skin them).
Crack 6 of the pips with a hammer and extract the almond-like kernels within.
If they are sweet, chop them up and add them.
If they are bitter, use only 3 and or replace the rest with chopped almonds (if you want to, otherwise you can skip this step!).
Pour a cup/250 ml of water over the sugar in a large saucepan and bring to a boil to dissolve to syrup, about 4 minutes.
Add the apricots.
Bring to a boil, and cook uncovered.
For roughly the first fifteen minutes, skim off any foam that rises to the surface.
Once the mixture stops producing foam, continue cooking over medium heat until the mixture jells, about 30 minutes more.
Alternatively, drop a spoonful onto a cold dish; if it jells, it’s done.
Take it from the heat and ladle into sterilized jars.
Seal, and store in a cool place.
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