| 1 | Chop the apricots roughly. |
| 2 | Put them into a large bowl, sprinkling the fine grated zest of the oranges and the cinnamon between layers. |
| 3 | Squeeze the juice of the oranges, measure and add enough water to make 3 pints in all. |
| 4 | Pour the liquids over the fruit and leave to soak overnight in a cool place. |
| 5 | slide the contents of the bowl into a preserving pan and simmer gently until the fruit is beautifully tender. |
| 6 | Check the fruit occasionally as it cooks and crush it down into the pan with a potato masher. |
| 7 | It may need 1-?hours to become really soft. |
| 8 | warm the sugar. |
| 9 | Add it to the pan together with the juice of the lemons and the almonds. |
| 10 | Cook gently until the sugar is melted, then fast-boil until the saucer test shows that the preserve will set. |
| 11 | Pot, tie down and label the preserve in the usual way. |
| 12 | Makes enough to fill 5 jars. |
