8 cups washed, pitted apricots chopped into bite-size pieces (about 4½ pounds ripe or slightly underripe whole fruit) 2 cups granulated sugar ½ cup fresh lemon juice (from 3-6 lemons) ...

Apricots make excellent jam if cooked with sugar and lemon juice. Apricot jam is used as a glaze on pastries and to stick cakes such as sachertorte together. Melt the jam with water and strain ...

decadent apricot dessert recipes and a how to make apricot jam recipe. Plus Middle Eastern-inspired apricot cakes, frangipane tarts and, yes, of course we have apricot chicken recipes. The stone fruit ...

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To make shredding easier you can use skinless ... If you prefer plain paprika feel free to swap it out. Apricot Jam or ...

To make the pastry, either rub the flour and butter ... Spread a thin layer of apricot jam over the base of the pastry and spoon the almond mixture on top. Bake for 30-40 minutes, until the ...

Scatter the berries on top of and around the cake. Spoon on the diluted apricot jam and garnish with the mint leaves. Serve with the crème fraîche or sour cream. You can make the cake early in the day ...

Halve and pit the apricots, then cut in half again (or into smaller pieces if you prefer your jam less chunky). Put into a big bowl, then toss with the sugar and lemon juice. Leave the mixture to ...