3 1/2 cups sugar
1 Tbsp. butter
Crack and peel apricot pits. Soak in almond extract.
After the jam comes to a boil, boil for at least 20 minutes. Stir frequently. Mixture will thicken. Add the pits, when jam begins to boil (about 3 or 4 per jar).
Will not have to skim, the butter takes care of this.
