Jam it up

Try adding some lemon juice to the mix to accentuate the taste.
I haven't made jam for years, but used to with much less sugar than half the weight of fruit. I used pectin and about 25% or 30% sugar.
jars and lids: must be very well washed and dried beforehand.
Place lids next to jars and turn jars upside down after filled up completely with cooking jam on a cloth until cold to make sure the jars are vacuum closed. I have had jars standing 2 years in the cupboard and still good.

From Wiki:
Apricot kernels can sometimes be strong-tasting and bitter. They feature in recipes for apricot jam, and Italian amaretto cookies and liqueur.[citation needed] Taken in excess, they may produce symptoms of cyanide poisoning, including nausea, fever, rash, headaches, insomnia, increased thirst, weakness, lethargy, nervousness, various aches and pains in joints and muscles, a drop in blood pressure.

The scent is what is called the scent of bitter almonds in the detective novels. To me it's the flavor of marzipan, derived in that case from either apricot or peach kernels. The source is amygdalin, which is sort of a cyanide molecule wrapped up in a sugar molecule. Back in the 70s it achieved some notoriety as a fake cancer cure called laetrile.

You can buy peach kernels in Chinese groceries. Adding a few to the ground almonds in sponge cakes, macaroons, etc is a good idea.

In the kind of quantities that wouldn't add intolerable bitterness, no one will have any ill effect. You wouldn't want an infant to eat a pound of marzipan, but there are other reasons why that wouldn't be good.