Apricot Conserve

2 lbs dried apricots

5 quarts water

5 pounds sugar

Juice of 2 lemons

1 cup chopped, blanched almonds

Day before, combine apricots and water in a mixing bowl. Cover; let stand

overnight. Next day, turn apricots and liquid into a large pot; bring to a boil.

Cook over medium heat until the apricots are tender. Stir occasionally. Stir in

sugar. Bring to a boil; cook until thickened. Remove from heat; stir in lemon