Coarsely puree the apricot pulp. Mix the apricot puree with the diced tomatoes, preserving sugar and nutmeg in a large saucepan. Bring to the boil over high heat while stirring and let simmer for 4 minutes.
Take the pot off the stove. If necessary, skim the jam, fill the prepared jars with the brim full to the brim, close immediately.
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