Blenheim apricot and its kernel jam from Everything I Want to Eat: Sqirl and the New California Cooking (page 194) by Jessica Koslow

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Flaky-ass biscuits

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nadiam1000 on June 17, 2020

    I love the food at SQIRL and the preserves are wonderful (especially on the ricotta toast!). Apricot is my favorite jam and this recipe delivers. I have made it with Blenheims from our tree but since that isn't an option anymore; whatever apricots are in season will have to do. I love this recipe - sweet enough but still allows the beautiful fragrant apricot flavor to shine. I use the added apricot pits for flavor and I leave more headspace in the jars than 1/4" - over 1/2" I'd say. I cooked my last batch down a little too much so it was quite thick. But still luscious. Making another batch this weekend.

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