500 g fresh apricot, choose the small ones, wash, halved and stoned
2 cup sugar
1 tbsp lemon juice
Meanwhile soak one handful almonds into the hot water, then peel.
Layer apricots and sugar in a saucepan overnight. The following morning, cook at medium-low heat. With a spoon, remove any scum that may have formed on the top of the jam. Cook until the mixture reaches jam consistency.
Test the jam by dabbing a little on one of the cold plate. Wait for a few seconds, then push it with your fingertip. If it wrinkles, it is done:) If not, cook for 2-3 more minutes. Add the lemon juice and almonds boil for about 2-3 more minutes.
Remove the saucepan from the heat and cool for a few seconds. Pour carefully into the canning jars and seal. Store in a dark and cool place.