Ingredients

 

400g dried apricots

60g slivered almonds

3 oranges

2 lemons

1kg gelling sugar

2 teaspoons cinnamon

 

Preparation

 

Cut the apricots into small pieces.

Place the apricot pieces in a large bowl and sprinkle with a little grated orange zest and cinnamon.

Squeeze the oranges and lemons and, if necessary, top up with water until the liquid makes 1 litre.

Pour the juice over the apricots and leave to infuse overnight in the fridge.

Pour the contents of the bowl into a saucepan and cook until completely soft. The cooking process can take about an hour.

Add the sugar and almond slivers to the pan and simmer until the sugar has dissolved.

Bring to the boil for one minute.

Pour the jam into jars and seal well

Leave to cool.