Apricot Jam with Vanilla

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Ingredients:
2 lbs. apricots
800 grams sugar
1 tsp. lemon juice
20 grams whole almonds
1/2 vanilla bean

Preparation:
Wash and peel apricots. Cut into small pieces. Split vanilla bean and scrape seeds into sugar. Arrange the apricots in a bowl and layer with sugar. Let macerate overnight. The next day, pour apricot mixture into a saucepan. Add lemon juice and bring to a boil over a medium heat. Simmer for 8 minutes. Remove from heat and pour into sterilized jars. Add almonds to jars and seal.

History:
Didi Lavandier provided this recipe that she found in one of her cook books.