Wash fully ripe peaches and apricots, drain well, remove seeds and cut into pieces. Cover barely with water, add lemon juice, boil once and puree. Put the fruit mixture on a scalded muslin cloth, collect the juice. Mix 1 ¼ liters of it with Viennese jelling sugar and bring to a boil. Add slivered almonds and a few drops of bitter almond flavoring and boil for 6¿8 minutes until simmering. Make a jelly test. Pour into prepared jars to the brim, seal twist-off lid tightly, and turn jars upside down after a few minutes to distribute almond slivers well. Allow to set quietly in a cool place.
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