Mix the apricot cubes and preserving sugar and leave to steep for 3 hours. Add the almond flakes and bring the mixture to the boil. After the prescribed cooking time (it is written on the jelly sugar pack) do the jelly test. When the consistency is OK, stir in the amaretto and pour the jam into clean, preheated jars, close with the twist-off lid and turn upside down for 5 minutes.
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