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

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) ...

Cut in the remaining 8 tablespoons of butter with the pastry blender, until the biggest pieces are the size of large peas ... with a little warmed apricot jam. Serve warm, with vanilla ice ...

Homemade jam saves you money and it tastes fresher -- and all you need is a bag of berries ... Due to their larger size and ...

Add the eggs and blend, then mix in the ground almonds and almond extract. Spread a thin layer of apricot jam over the base of the pastry and spoon the almond mixture on top. Bake for 30-40 ...

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 ...

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.