A favorite on Jordanian tables, this apricot preserve gets a crunchy texture from sliced almonds. The timing of the lemon juice is key to getting the right consistency.
Combine the chopped apricots, sugar, and water in a saucepan and bring to a boil.
Cook over low heat for 20 minutes, stirring.
Add the lemon juice and sliced almonds, then cook for 5 more minutes.
Transfer to a jar and let cool for 10 minutes.
Add the lemon juice during the final 5 minutes of cooking; if added earlier, the preserves may remain runny instead of thickening properly. Allergen: contains tree nuts (almonds).
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