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)