Combine apricot halves and water in a bowl.

Cover the bowl and let it stand overnight, or until the apricots are soft and plump.

Combine the apricots and their soaking water in a saucepan.

Add the orange peel and juice to the saucepan.

Simmer the mixture for 5 minutes.

Add the sugar to the saucepan.

Bring the mixture to a boil, stirring constantly.

Reduce the heat to gently boil, stirring often.

Continue boiling until the mixture is thick and shiny, and begins to clear the sides of the pan when stirred (about 30 minutes, but may vary).

Stir the mixture continually but gently, so that the fruit does not burn or get squashed.

Do not allow the mixture to cook down to a puree; it should retain good-sized bits of apricot.

Remove the preserve from the heat.

Stir in the almond extract and brandy.

Ladle the jam into 3 half-pint canning jars, prepared in the usual manner.

Seal the jars with sterilized 2 piece screw-on lids.

Cool and let the jam mellow for several weeks or more before serving.