The evening before, pour the pitted apricots into a bowl, add the sugar, stir. Allow to macerate overnight. Break twenty pits, take out the almonds and blanch them for 5 minutes in boiling water, keep aside. The day after, put the apricots through a sieve and collect the juice. Pour the juice into the preserving pan, bring to a boil, boil for 10 minutes. Put the apricots into the syrup, cook for 10 minutes. As soon as abundantly frothing, put the butter in the center; it will push the froth to the sides of the pan, skim. Add the blanched almonds, turn down the heat, cook for a further 5 minutes, stirring several times. The jam is cooked when it coats the skimmer. Put into jars and cover.
