Apricot jam from The Cook's Companion, 2nd Revised Edition: The Complete Book of Ingredients and Recipes for the Australian Kitchen (page 89) by Stephanie Alexander

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

Accompaniments: Nut meringue cake

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

  • KarinaFrancis on December 29, 2013

    I didn't have success with this recipe.

  • AliciaWarren on December 28, 2013

    I prefer this recipe. It uses equal weights of fruit and sugar, plus lemon juice and a little water. It cooks the fruit before the sugar is added. It includes the option of adding the kernels to the jam to give a slight almond flavour.

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