Apricot - Almond Jam

    Roughly chop the apricots. Place them into a large, non metallic bowl, and  sprinkle the grated zest of the oranges and the cinnamon between layers. Squeeze the juice of the oranges, measure and add enough water to make 3 pints in all. Pour over the fruit and leave to soak overnight in a cool place.
    Place the contents of the bowl into a preserving pan and simmer gently until the fruit is very tender.  Check the fruit occasionally as it cooks and crush it down into the pan with the back of a spoon. It will take between 1 and 1½ hours to become tender.
    Warm the sugar and add it to the pan together with the lemon juice and the almonds. Cook slowly until all the sugar is dissolved, then boil until the setting point is reached. Pour into hot, sterilized jars and seal.

  Makes about 4 cups.