Made by softening dried apricots in warm water and simmering them with sugar, this jam can be made even when fresh apricots are out of season. The almonds added inside give it both texture and a more festive look.
Soak the dried apricots in warm water for at least 3 hours until softened, then drain.
Gently open the centre of each softened apricot and tuck an almond inside.
Bring the sugar, water and lemon juice to a boil, add the apricots, and simmer over low heat, skimming the foam, until it thickens.
If you start simmering the apricots without soaking them in water for at least 3 hours, the centres stay tough and the syrup does not soak in well. Allergens: contains tree nuts (almond).
Using walnut halves instead of almonds gives the jam a richer, more intense flavour. Do not forget to skim the foam while boiling the apricots, or the syrup will stay cloudy.
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