• 4 cups (1/2 pound) dried apricots 
• 4 cups boiling water 
• 7 cups granulated sugar 
• 3 tablespoon lemon juice 
• 1/4 cup packed, slivered, blanched almonds 
• 1 bottle (6 ounce) liquid pectin 

Wash dried apricots; drain and put through food chopper, using coarse blade or cut coarsely with scissors. Pour 4 cups boiling water over apricots and let stand 48 hours. Simmer 30 minutes or until mixture measures 4 cups; add sugar, slivered almonds and lemon juice. Bring to full boil and boil rapidly for 1 MINUTE. Remove from heat; add pectin and stir. Skim quickly and pour into hot sterilized jars; seal. Jam is slow in setting but becomes quite firm in a week or two. 

Yield: 7 (8 ounce jars)