2 lbs. apricots
4 cups sugar
1/4 cup water
» Mix water and sugar in a large saucepan, bring to a boil, and cook on medium heat for 5 minutes until syrupy.
» Cut the apricots into halves and remove the pits. Crack the pits with a nutcracker to get the apricot kernels that are inside. Put the kernels into a hot skillet and toast them for 3 minutes, stirring well.
» Add the halved apricots and the kernels to the syrup. Bring the mixture to a boil and cook on medium heat for 2 or 3 minutes. Set aside for about 6 hours. Later, bring the rested jam to a boil once again, cook for a few minutes, then set aside for another 6 hours.
» To finish the jam, bring the rested jam to a boil a final time, then pour into prepared jars and store in a cool place.