These Mini Apricot and Almond Tarts are bursting with juicy fresh apricots and a sweet, rich almond filling. This recipe is ...

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 are a versatile fruit to grow ... use it to make jam, or dry it for a sweet snack. With so many delicious uses, it ...

From breakfast to dessert, there are many recipes that call for jam. Use up a jar of jam in sweet and savory foods like ...

This recipe uses tinned pears and apricot jam - making it perfect for winter when there's little fresh fruit in season. Preheat the oven to 200C/400F/Gas 6. Roll out the pastry on a lightly ...

apricot jam and dried apricots all in one dish for a sophisticated play on the same ingredient. Heat and time transform fruit in remarkable ways. A plum is a plum, but when subjected to heat ...

These meatballs made of beef, rice, and split peas are stuffed with dried fruit and braised in a flavorful tomato sauce—a hearty, satisfying labor of love. A sleeper hit from Bon Appetit’s ...

Before serving, the cake is brushed with whiskey-laced syrup, then covered with jam-flavored fruit, and served with sour cream or ... Spoon on the diluted apricot jam and garnish with the mint leaves.

Halve and pit the apricots, then cut in half again (or into smaller pieces if you prefer your jam less chunky ... which will give the fruit time to release its juices. Transfer to a large ...

Brush the warm apricot jam over the top of the fruit to glaze. Scatter over the flaked almonds. Serve the tart warm or cold.

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.