1 1/2 lbs. dried apricots
10 c. water
4 lbs. sugar
1/4 c. lemon juice
2 oz. blanched almonds, halved

Wash apricots; cover with water and leave to soak 48 hours. Turn into preserving pan; bring slowly to the boil and add the warmed sugar. When the sugar has dissolved completely, boil briskly for 1 hour, stirring frequently. Add halved almonds 10 minutes before the end of cooking. Pour into hot, dry jars and seal when cooled.