Halve the apricots and remove the stones.
Put stones in boiling water for a few minutes then drain.
Wrap stones in a cloth and crack with a rolling pin. Remove the kernels and blanch in boiling water. Then split the kernels and reserve.
Place apricots, sugar and water in a preserving pan and heat gently until the sugar has dissolved. Add the kernels and bring to the boil.
Boil for 15-20 minutes or until setting point is reached.
Remove from heat and stir in Amaretto, then boil for 1 more minute.
Pour into sterilized jars. When cold, cover with waxed discs, seal and decorate with material, ribbon and labels.
This luscious, glowing conserve makes an ideal gift. It is delicious eaten with ice cream or on warm buttered croissants.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.