Apricot Jam

(Kayisi Receli)

500 gr 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. Remove the scum from the surface with the spoon. Put a drop of jam on a cold plate, if it is not runny, then it's done. Add the lemon juice and almonds, stir. After 2 minutes turn the heat off. Place into a clean jar, wait until it cools down, then close the lid tightly. Store in a dark and cool place.