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) ...

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The gorgeous mahogany color of this roasted turkey comes from a glaze of lemon-infused apricot jam. Pops of bright lemon, tart apricot, and wintry herbs shine in this turkey glaze recipe from ...

Warm the apricot jam in a saucepan then press through a fine sieve. Brush the long side of one of the sponges with jam and sandwich together with a sponge of a contrasting colour. Do the same with ...

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Divide the ganache into three. Spread the tops of each cake with apricot jam. Sandwich the cakes with a third of the ganache, then spread another third on top. Take a small palette knife and make ...

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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 ...