Wash the apricots, then cut them open and remove the pits, but do not discard them.
Coarsely chop the apricots and set them aside.
Take three pits and crack them open by laying the long side of a large knife against each one and smashing it with your hand.
Take out the almond-like nut inside and then coarsely chop them along with the almonds and wrap altogether in one thin layer of cheesecloth, tying the little packet securely.
In a large, heavy-bottomed saucepan, bring the water and honey to a full, rolling boil over medium-high heat.
Add in the apricots, lemon juice, and nuts, and continue to cook uncovered at a heavy simmer until the apricots are very soft and the mixture is syrupy.
This should take about 30 minutes.
Stir occasionally to be sure the mixture isn’t sticking to the bottom and skim off any foam that forms on the top.
Test the doneness of the preserves by spooning a bit of the syrup onto a cold plate.
If it gels, it’s done. Remove from the heat and spoon into jars, discarding the pouch of nuts.
Store in the refrigerator for up to 3 months.
Makes approximately 3 or 4 cups. (This depends on how long you let it reduce.)
Follow the instructions above, reducing the heat slightly as the mixture thickens, and continue to let the mixture simmer until very thick (about 1 hour total).
Stir frequently to keep it from sticking or burning.
Scrape the apricot mixture into a food processor and let cool slightly, then purée until very smooth.
Transfer the apricot butter to jars and let cool completely.
Store in the refrigerator for up to 3 months.
Note that this recipe does not safely can due to the honey.
Apricot Preserves https://traditionalcookingschool.com/food-preparation/recipes/heavenly-traditional-french-style-apricot-preserves/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Heavenly+Traditional+French-Style+Apricot+Preserves