Making apricot jam is as much about skill as it is about choosing the right fruit and tools. Even when you follow a recipe to the letter, small missteps can impact the final result.

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 ...

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 ...

Let cool for 20 minutes. If you want to glaze the tart, brush the fruit lightly with a little warmed apricot jam. Serve warm, with vanilla ice cream.

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 ...

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 ...

The lack of concrete facts about its history seems less important than the dessert’s strong foundation: tender cake seasoned with apricot jam and drenched in buttery sweetened cream. Those ...

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.