ingredients
directions
Quarter the apricots (do not skin them). Crack 6 of the pips with a hammer and extract the almond-like kernels within. Taste them. 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, 4 minutes. Add the apricots. Bring to a boil, and cook uncovered. Skim off any foam that rises to the surface.
Once the mixture stops producing foam, continue cooking over medium heat until the mixture thickens to a syrupy texture, 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.