There’s nothing quite like the taste of this homemade apricot jam recipe. It’s sweet, tangy, and perfect for spreading on ...

and I can’t help but feel, with a certain calm excitement, that it has reached its apogee here. For this recipe you will need a 20cm/8in round springform cake tin and a food processor.

and I can’t help but feel, with a certain calm excitement, that it has reached its apogee here. For this recipe you will need a 20cm/8in round springform cake tin and a food processor.

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) ...

Eating malva pudding for the first time feels like meeting a soul mate, its swirl of butter and sugar instantly familiar to ...

Remove from the heat and leave for 10 minutes. Stir, then transfer the jam to warm sterilized jars and seal. Keeps for at least a year. Recipe from Jam, Jelly & Relish: Simple Preserves ...

Place pot in the stove and gently heat the apricot and sugar mix while stirring for about 10 minutes. Add lemon juice and continue to simmer for about 10 to 15 minutes until jam begins to thicken.

2015) by Camilla Wynne. A combination of classic ideas and surprise twists in Wynne’s recipes make them both easy to follow and delightfully unique, from jams, jellies and marmalades to syrups ...

8. Whip & Serve: The next day, whip the ganache to a smooth, pipeable consistency. Pipe onto a slice of Colomba, serve with apricot jam, and garnish with a vanilla pod for decoration.