1 1/2lb dried apricots
4 pints water
4lb granulated or preserving sugar
2oz almonds (blanched and halved)
Wash the apricots and leave to soak in 4 pints of water for 48 hours. (I would be inclined to cut into little pieces)
Turn apricots and soaking liquor into a preserving pan then bring slowly to the boil; then add the warmed sugar. Stir gently until the sugar has completely dissolved then boil hard for about an hour. Test for set as per usual. Add the almonds to the pan 10 minutes before the end of cooking time.
Pour into warm dry jars cover and tiedown when cold.
Recipe taken from Cordon Bleu Preserving
Hope this helps