Dried Apricot and Amaretto Conserve

½ lb B&R Farms Dried Apricots

1 C golden raisins

3 C water, more if needed

1 ½ t finely grated orange zest (outer skin only, no white pith)

1 C strained fresh orange juice

2 T strained fresh lemon juice

2 ½ C sugar

½ C slivered blanched almonds

3 T amaretto liqueur

Snip the apricots into thin strips, using scissors. Combine them with the raisins in a bowl, add water and soak until very soft (several hours, or overnight in the refrigerator).

Pour fruit and liquid into a heavy saucepan; if there isn't enough liquid to cover half way up the fruit, add up to one more cup water. Add the grated orange zest. Heat the mixture to simmering, stirring once or twice, until the fruit is very tender, about 15 minutes.

Stir in the orange and lemon juice and return the mixture to a boil. Add the sugar and cook the conserve over medium heat, constantly stirring with a wooden spatula, until it is thick, 20-30 minutes. To test, spoon a sample onto a chilled saucer and let it cool. When the saucer is held on edge, the surface should wrinkle. Stir in the almonds and cook, 5 minutes longer. Remove from heat.

Stir in the amaretto. Ladle the conserve into 4 hot, clean half-pint canning jars, leaving 1/4" of headspace. Seal the jars with new two-piece canning lids according to manufacturer’s directions and process for 10 minutes in a boiling water bath. Allow to set for 1-2 weeks before serving.