Soak overnight, 500g dried apricots in 2 litres of water in a non-metal bowl.
Put apricots and water into pan and slowly bring to boil, reeduce heat and simmer (covered) for 45 mins or until fruit is soft. Warm 6 cups sugar in a slow over for 10 mins, stir occasionally, then add to fruit, stir over low heat until sugar has dissolved. Add 1/2 cup flaked almonds, return to boil and boil, uncovered, for 20 mins, stirring occasionally. When the jam reaches 104c on sugar thermometer, start testing for set point. When set point is reached remove from heat, allow to sit for 5 mins and remove any scum. Pour into hot sterilised jars and seal. Invert the jars for 2 mins then invert.