Apricot And Brandy Jam

1. 1

   Combine apricots and water in a bowl, cover, and let stand overnight, or until soft and well plumped (about 12 hours).

2. 2

   Combine apricots and their soaking water in saucepan with the orange peel and juice and simmer for 5 minutes.

3. 3

   Add the sugar and bring to boil, while stirring.

4. 4

   Boil gently, stirring often, until the mixture is thick and shiny and begins to clear the sides of the pan when stirred.

5. 5

   While mixture thickens, be sure to stir it continually but gently, so that the fruit does not burn or get squashed (about 30 minutes, but may vary).

6. 6

   DO NOT ALLOW THE MIXTURE TO COOK DOWN TO A PUREE; it should retain good-sized bits of apricot.

7. 7

   Remove the preserve from heat and stir in almond extract and brandy.

8. 8

   Ladle into 3 half-pint canning jars, prepared in usual manner and seal with sterilized 2 piece screw-on lids.

9. 9

   Cool and let mellow several weeks or more before serving.

* Per serving · 4 servings · Values may vary.