1-1/2 lbs. apricots
3 cups sugar
2 Tbsp lemon juice
4 Tbsp amaretto liqueur
1/2 cup coarsely chopped almonds
Place apricots in a large pot of simmering water for 30 to 60 seconds, to loosen
skins. Immediately transfer with a slotted spoon to a bowl of cold water. Peel,
pit and cut into quarters.
Combine apricots with sugar and lemon juice; marinate for 4 hours, stirring
Place apricot mixture in a 3-quart saucepan, bring to a boil, and continue
boiling for 20 minutes, stirring occasionally, until jam reaches a temperature
of 220 degrees. Stir in amaretto, cook 1 minute; remove from heat and stir in
the chopped almonds.
Ladle hot jam into hot, clean half-pint jars and adjust lids and bands. Process
in a boiling-water bath for 5 minutes; cool on a wire rack. (Refrigerate jam
Makes 3 half-pint jars.