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) ...

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.

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 ...

What really pushes these apricot jam bars over the top in my book ... I love these old cookbooks, you can find some of the best recipes.

in traditional fluted moulds with a crown placed on the top, or simply rolled and baked as sticky buns. However you use your dough, there'll never be leftovers. This recipe makes 1 large loaf.

This recipe combines the sweetness of apricot jam with the tang of soy sauce and ... that promises to be a hit on any ...