Apricot And Brandy Jam - cooking recipe

Ingredients

2 cups dried apricot halves, halved
2 1/2 cups water
1 orange (juice and grated peel)
1 1/4 cups sugar
1/2 teaspoon almond extract
3 tablespoons brandy or 3 tablespoons cognac

Preparation

Combine apricots and water in a bowl, cover, and let stand overnight, or until soft and well plumped (about 12 hours).
Combine apricots and their soaking water in saucepan with the orange peel and juice and simmer for 5 minutes.
Add the sugar and bring to boil, while stirring.
Boil gently, stirring often, until the mixture is thick and shiny and begins to clear the sides of the pan when stirred.
While mixture thickens, be sure to stir it continually but gently, so that the fruit does not burn or get squashed (about 30 minutes, but may vary).
DO NOT ALLOW THE MIXTURE TO COOK DOWN TO A PUREE; it should retain good-sized bits of apricot.
Remove the preserve from heat and stir in almond extract and brandy.
Ladle into 3 half-pint canning jars, prepared in usual manner and seal with sterilized 2 piece screw-on lids.
Cool and let mellow several weeks or more before serving.