Nougabricot, part 2

By special request, here is the recipe for Nougabricot jam from this post.
It's from Christine Ferber's Mes Confitures.

1,150 kg apricots
650 g sugar
200 g honey
1 lemon, juiced
100 g slivered almonds
100 g shelled and chopped pistachios
2 pinches of orange zest
2 oranges, juiced
a handful of apricot pits

-Cut apricots in half and pit them, reserving some pits which you will then smash and remove the nuts.
-Mix apricots with sugar, honey, orange zest and juice, and lemon juice. Cover and let sit one hour.
-Bring mixture to a boil and pour into a non-reactive bowl, cover with parchment paper so it touches the surface, and place in fridge overnight.
-Pour mixture through a jelly bag or cheesecloth, reserving the juice.
-Peel the skin off of the apricots.
-Bring the juice to a boil and stir it until it reaches 105 degrees celcius.
-Add the apricots and nuts, bring it back to a boil, simmer a few minutes, skimming if necessary.
-Place in clean, dry, sterilized jars, adding a few apricot nuts to each jar, and seal.

Enjoy.

m