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) ...

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.

Apricot can be transformed into many variations. The best and most delicious stone fruit has some part of an apricot in it ...

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