Sweet Apricot Jam for Winter

Wash and slice the apricots, coat them with sugar, and pour in the lemon juice. Let stand for 2 hours.

Cook over high heat for 10 minutes; there is no need to skim the foam.

Reduce the heat by half and continue cooking for another 15 minutes, stirring constantly.

Soak the almonds in cold water for 4 hours and peel off the skins.

Blend the jam with an immersion blender, add the almonds, and cook for another 5 minutes.

Place an ice-cold plate in the freezer in advance.

Pour a little jam onto the cold plate, leave for 1 minute, and check for doneness with a spoon—if a clear path remains and the jam does not run back together, it is ready.