1 1/2 c. dried apricots
2 1/4 c. pitted dates, chopped
Juice of 1/2 lemon
2 1/2 c. water
1/2 c. sugar
1/4 c. almonds, chopped

In large bowl combine apricots and 1/2 of water. Let stand 12 hours. In large saucepan, simmer apricots and liquid, remaining water and dates until apricots are soft. Add sugar and lemon juice. Stir until sugar dissolves. Simmer until jam thickens; stir in almonds. Cook 2 minutes. Remove from heat. Skim off foam. Cool.