Royal Apricot Jam

Rinse the apricots thoroughly and pit them.

Cover with sugar and let sit at room temperature so the apricots release their juices.

Place over medium heat and cook for exactly 5 minutes from the moment it comes to a boil, skimming off the foam.

Allow the jam to cool completely, then remove all the apricots.

Reduce the syrup over high heat for about 12 minutes, making sure it doesn't burn.

Pour boiling water over the almonds for 10 minutes, rinse well, and dry (peel the skins off if desired).

Add the apricots and almonds back into the reduced syrup.

From the moment it boils again, cook for 3-4 minutes, skimming the foam without stirring the apricots, just gently nudging them with a spoon.