Apricot jam from Let It Simmer by Sean Moran

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

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

  • e_ballad on February 28, 2018

    In my quest to find the penultimate apricot jam recipe from my collection, this is a very strong contender for the lead. More ‘fresh’ than our previous favourite (Adrian Richardson’s “Nonna’s Apricot Jam”), it is certainly less sweet. I’m not sure that the apricot kernels contributed a great deal, as I could not detect their usual almondy flavour.

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