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Apricot jam slices recipe

Apricot jam slices recipe

  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Apricot cake

Delicious, simple jam bars are made with a bit of almond flour for a nutty flavour and rustic texture.

26 people made this

IngredientsServes: 10

  • 110g butter
  • 100g caster sugar
  • 1/2 teaspoon almond extract (optional)
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 130g plain flour
  • 65g almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 370g apricot jam or conserve

MethodPrep:20min ›Cook:25min ›Ready in:45min

  1. Preheat the oven to 200 C / Gas 6.
  2. Beat butter and caster sugar together in a bowl until smooth; beat in almond extract (if using), vanilla extract, and egg.
  3. Whisk plain flour, almond flour, baking powder, and salt together in a bowl; stir flour mixture into butter mixture until a smooth dough forms.
  4. Press half of dough into a 20x20cm baking tray lined with baking parchment. Spread apricot jam evenly over base. Drop remaining dough in small spoonfuls evenly over apricot jam.
  5. Bake in the preheated oven until golden, about 25 minutes. Allow to cool before cutting into squares and serving.

Tip

I used apricot jam, but any tart jam or marmalade works a treat in these slices.

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Reviews & ratingsAverage global rating:(2)


Sieve all the dry ingredients together. Rub the butter into the mixture until it resembles breadcrumbs.

Beat the egg, water & vanilla essence together and add to the flour/butter mixture. Mix until they have formed a tight dough. Reserve about a quarter of the dough and store in the freezer.

Press the remaining dough into a greased baking sheet and bake for 10 minutes.

Remove from the oven and use a pastry brush to spread on the desired amount of apricot jam, then grate the reserved frozen dough over the cooked dough, taking care not to spread it too thickly.

Put the tray back in the oven for a further 20 minutes until golden. Remove from the oven, allow to cool and cut into squares.


Apricot Slice

  • Author: Audrey @ Unconventional Baker
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 6 slices
  • Category: Slices
  • Method: No-Bake
  • Cuisine: Dessert

Description

Lush, delicate melt-in-your-mouth apricot slices with a soft maple oatmeal cookie crust. Perfect grab and go snack. Vegan, gluten-free, no refined sugar.

Ingredients

Cookie Base:

  • 1 ½ cups gluten-free quick oats
  • 6 tbsp maple syrup
  • 1 tbsp hot water
  • 1 tbsp coconut oil

Filling:

  • 300 gr / 10.6 oz firm silken tofu
  • 284 gr / 10 oz fruit-sweetened thick apricot jam (I used 1 jar of St. Dalfour, though any fruit-sweetened brand will do)
  • 6 tbsp maple syrup
  • 4 tbsp coconut oil
  • 1 tsp pure vanilla extract

Instructions

  1. Process all cookie base ingredients into a sticky fine-crumb consistency (note:if the mixture seems a bit too dry, add another tbsp water, if too wet, adjust by adding a few more tbsp oats). Transfer this mixture into a parchment lined 7″ x 5″ tupperware container (or any dish of a similar size). Press down into a thin flat crust along the bottom. Freeze while working on the next step.
  2. Blend all filling ingredients into a smooth consistency. Pour over the crust. Freeze overnight or for at least 6 hours to allow the mixture to set.
  3. When ready to eat, cut into slices and enjoy! Keep leftovers frozen (they melt quickly!).

Did you make this recipe?

This recipe contains an affiliate link to the apricot jam I used to make it (though I find it’s cheaper to purchase in store).

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We love making this when we're craving asian takeout but tight. Mongolian beef is a dish served in chinese restaurants consisting of sliced beef, typically flank steak, usually made with onions. Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

Easy Mongolian Beef Recipe 30 Minute Meal from showmetheyummy.com Usually when we go, all of us order mongolian beef with noodles. This slow cooker mongolian beef is so quick and easy — throw everything in the crockpot and let it cook! People are asking me to make the authentic mongolian beef. Find delicious and halal variants of beef jambon at alibaba.com at amazing deals. Spread on a nice chunk of italian bread for a sweet snack. 3 tbsp corn flour & 3 tbsp water, to thicken. Step 5 return the same pan to the heat (no need to clean it). Delicious mongolian beef recipe is made with juicy beef strips, sauteed bell peppers and onion all coated in a delicious savory sauce.

It's so simple to make and is even better than the original!

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I decided to make a jam since catherine in the novel a farewell to arms is pining for it as she crosses into switzerland in a paddle boat in the middle of a finding a nice riesling that paired well with the apricots i was all set to go. Its most notable trait is the tenderized slices of beef simmered together in a sweet and savory sauce. The best mongolian beef recipe is right here!! My mongolian beef recipe is very close to the taste of pf chang's mongolian beef. By marion's kitchen december 17, 2019.

Mongolian Beef Modern Honey from www.modernhoney.com This easy mongolian beef recipe is better than chinese takeout and pf chang's. Come over and see how to make it yourself at home! People are asking me to make the authentic mongolian beef. 1/4 cup rojo tierra chile jam or red pepper jelly. This mongolian beef recipe from delish.com is better than p.f. Our mongolian beef recipe became one of the most popular woks of life recipes after we first published it in july 2015, and for good reason! Certainly, it should also be without too much fat, and no bone attached. The result was a jam that i'm sure catherine, nick, hemingway himself. Peach & apricot quinoa salad w/ prawns… One, people love anything that tastes like chinese takeout.

You can serve this with whatever.

This slow cooker mongolian beef is so quick and easy — throw everything in the crockpot and let it cook! Mongolian beef is a dish served in chinese restaurants consisting of sliced beef, typically flank steak, usually made with onions. How to make the mongolian beef that is better than chinese restaurant takeout. Its most notable trait is the tenderized slices of beef simmered together in a sweet and savory sauce. Mongolian beef is a combination of juicy beef steak, seared peppers, onions, and green scallions made with a sweet & savory mongolian beef sauce. Tender chunks of beef marinated in chile sauce, fried, and served on skewers with sweet chile jam. Step 5 return the same pan to the heat (no need to clean it). This mongolian beef recipe is a crispy homemade version that's less sweet and more flavorful than most. Come over and see how to make it yourself at home! Transfer the beef to a large tray or plate. Mongolian beef is one of the best chinese recipes. You can serve this with whatever. Browse through an expansive range of beef jambon snacks, meals and frozen items. It's american chinese dish that created in.

Did you know there is no such a thing as mongolian beef in mongol?

People are asking me to make the authentic mongolian beef.

Peach & apricot quinoa salad w/ prawns…

Did you know there is no such a thing as mongolian beef in mongol?

Tips for success for this easy mongolian beef recipe:

Usually when we go, all of us order mongolian beef with noodles.

Peach & apricot quinoa salad w/ prawns…

How to make mongolian beef:

The tables just feel way too close together.

You can serve this with whatever.

How to cook the beef crispy outside and tender insides.

First, start by slicing the flank steak across the grain, mix with cornstarch, and set aside.

Mongolian beef is one of the best chinese recipes.

I decided to make a jam since catherine in the novel a farewell to arms is pining for it as she crosses into switzerland in a paddle boat in the middle of a finding a nice riesling that paired well with the apricots i was all set to go.

The name of the dish refers to mongolian barbecue style of cooking, which is quick and over high heat.

Make your own apricot jam with only three simple ingredients:

My mongolian beef recipe is very close to the taste of pf chang's mongolian beef.

The beef is commonly paired with scallions or mixed vegetables and is.

Spread on a nice chunk of italian bread for a sweet snack.

Mongolian beef is one of the best chinese recipes.

According to my research, originally, this dish was invented in the usa and it is a well known american chinese food.

Its most notable trait is the tenderized slices of beef simmered together in a sweet and savory sauce.

1/4 cup rojo tierra chile jam or red pepper jelly.

According to my research, originally, this dish was invented in the usa and it is a well known american chinese food.


Beef Apricot Jam Mongolian / Mongolian Beef Pasta Salad | Recipe | Pasta salad, Beef . - 1/4 cup rojo tierra chile jam or red pepper jelly.

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Mongolian Beef -Butter Your Biscuit from i1.wp.com Usually there is some sweetness added as well, here brown sugar, which. Its most notable trait is the tenderized slices of beef simmered together in a sweet and savory sauce. Mmm… delicious, try it out! 1/4 cup rojo tierra chile jam or red pepper jelly. Make your own apricot jam with only three simple ingredients: I grew up eating it at panda express and i enjoyed every bite. How to cook the beef crispy outside and tender insides. By marion's kitchen december 17, 2019.

The best mongolian beef recipe is right here!!

I grew up eating it at panda express and i enjoyed every bite. This slow cooker mongolian beef is so quick and easy — throw everything in the crockpot and let it cook! How to make mongolian beef stir fry. Do you like pei wei or p.f. First, start by slicing the flank steak across the grain, mix with cornstarch, and set aside. Instead of frying the beef, we use a secret ingredient to marinate and tenderize it and the results are phenomenal. Usually there is some sweetness added as well, here brown sugar, which. Mongolian beef is a recipe that i've been cooking for clients for many years for a number of reasons. Apricots, lemon juice and sugar. Mongolian seitan (vegan mongolian beef). Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page. The best mongolian beef recipe is right here!! July 19, 2017 by shannon @ yup, it's vegan 76 comments.

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page. Come over and see how to make it yourself at home! Mmm… delicious, try it out! It's delicious and tastes just like it! Step 5 return the same pan to the heat (no need to clean it).

Mongolian Recipes : Mongolian Beef Modern Honey / Would . from tasteandsee.com Its most notable trait is the tenderized slices of beef simmered together in a sweet and savory sauce. Best formula for the gravy. Certainly, it should also be without too much fat, and no bone attached. Make your own apricot jam with only three simple ingredients: Mongolian beef is a recipe that i've been cooking for clients for many years for a number of reasons. Step 5 return the same pan to the heat (no need to clean it). You can serve this with whatever. Do you like pei wei or p.f.

Mmm… delicious, try it out!

We love making this when we're craving asian takeout but tight. The name of the dish refers to mongolian barbecue style of cooking, which is quick and over high heat. This mongolian beef recipe infuses pungent ingredients (garlic & ginger) and savory (oyster & soy sauce), with a hint of heat from whole dried chilis. Mongolian beef recipe 蒙古牛肉 with video demonstration. Its most notable trait is the tenderized slices of beef simmered together in a sweet and savory sauce. Our mongolian beef recipe became one of the most popular woks of life recipes after we first published it in july 2015, and for good reason! You can serve this with whatever. Apricot almond cake with rosewater and cardamom. By marion's kitchen december 17, 2019. Apricots, lemon juice and sugar. I give it a 5 star rating. It's delicious and tastes just like it! This slow cooker mongolian beef is so quick and easy — throw everything in the crockpot and let it cook!

It's so simple to make and is even better than the original! Mongolian seitan (vegan mongolian beef). You can serve this with whatever. The apricot jam can definitely be omitted. July 19, 2017 by shannon @ yup, it's vegan 76 comments.

Beef Apricot Jam Mongolian - Slow Cooker Mongolian Beef . from i.pinimg.com Spread on a nice chunk of italian bread for a sweet snack. And with this recipe you can make five times the amount for the same prices as one order of mongolian beef from the popular restaurant. This easy mongolian beef recipe is better than chinese takeout and pf chang's. How to make mongolian beef stir fry. See all recipes using apricot jam (76). Best formula for the gravy. We love making this when we're craving asian takeout but tight. I love how the meat is a tiny bit crispy, plus the sauce is delish!

You can serve this with whatever.

Asian at home сезон 5 • серия 12. Best formula for the gravy. It's american chinese dish that created in. Come over and see how to make it yourself at home! Do you like pei wei or p.f. How to cook the beef crispy outside and tender insides. Cover the dough with towel and put it in warm place for 1h. Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page. This easy mongolian beef recipe is better than chinese takeout and pf chang's. Make your own apricot jam with only three simple ingredients: Tender strips of steak, covered in a rich, dark sauce full of in the slow cooker, combine the water, soy sauce, hoisin sauce, apricot jam, corn starch, garlic, and ginger with a whisk until smooth. Beef apricot jam mongolian : Apricot almond cake with rosewater and cardamom.

It's american chinese dish that created in. Usually there is some sweetness added as well, here brown sugar, which. This mongolian beef recipe is a crispy homemade version that's less sweet and more flavorful than most. How to make mongolian beef stir fry. We love making this when we're craving asian takeout but tight.

The tables just feel way too close together. Therefore, suitable cuts of beef should be tender. We love making this when we're craving asian. One night i was making mongolian beef for dinner with the two huge bunches of scallions that our grocery store sent in my weekly grocery pick up. The result was a jam that i'm sure catherine, nick, hemingway himself.

Source: cdn.slidesharecdn.com

Apricots, lemon juice and sugar. It's delicious and tastes just like it! I decided to make a jam since catherine in the novel a farewell to arms is pining for it as she crosses into switzerland in a paddle boat in the middle of a finding a nice riesling that paired well with the apricots i was all set to go. This mongolian beef recipe infuses pungent ingredients (garlic & ginger) and savory (oyster & soy sauce), with a hint of heat from whole dried chilis. Transfer the beef to a large tray or plate.

This easy mongolian beef recipe is better than chinese takeout and pf chang's. Apricots, lemon juice and sugar. How to make mongolian beef stir fry. Did you know there is no such a thing as mongolian beef in mongol? We love making this when we're craving asian.

You can serve this with whatever. Mmm… delicious, try it out! Mongolian beef is one of my favorite dishes in the world! Spread on a nice chunk of italian bread for a sweet snack. We love making this when we're craving asian takeout but tight.

Source: www.thespruceeats.com

Mongolian seitan (vegan mongolian beef). Make your own apricot jam with only three simple ingredients: Mongolian beef is a recipe that i've been cooking for clients for many years for a number of reasons. Mmm… delicious, try it out! Apricot almond cake with rosewater and cardamom.

I grew up eating it at panda express and i enjoyed every bite. This slow cooker mongolian beef is so quick and easy — throw everything in the crockpot and let it cook! Transfer the beef to a large tray or plate. It's delicious and tastes just like it! Take 300g apricots, remove the seeds, then slice it.

It's so simple to make and is even better than the original! One night i was making mongolian beef for dinner with the two huge bunches of scallions that our grocery store sent in my weekly grocery pick up. This easy mongolian beef recipe is better than chinese takeout and pf chang's. This mongolian beef recipe is a crispy homemade version that's less sweet and more flavorful than most. This slow cooker mongolian beef recipe creates the most mouth watering, melt in your mouth dinner that you are ever likely to eat!

This easy mongolian beef recipe is better than chinese takeout and pf chang's. One, people love anything that tastes like chinese takeout. Browse through an expansive range of beef jambon snacks, meals and frozen items. 1/4 cup rojo tierra chile jam or red pepper jelly. The result was a jam that i'm sure catherine, nick, hemingway himself.

Mongolian seitan (vegan mongolian beef).

Best formula for the gravy.

The name of the dish refers to mongolian barbecue style of cooking, which is quick and over high heat.

Mongolian seitan (vegan mongolian beef).

Source: letthebakingbegin.com

How to cook the beef crispy outside and tender insides.

I give it a 5 star rating.

Apricots, lemon juice and sugar.

Source: healthylittlepeach.com

Mongolian beef is a recipe that i've been cooking for clients for many years for a number of reasons.

By marion's kitchen december 17, 2019.

How to cook the beef crispy outside and tender insides.

Source: mk0laaloosh86wjl60bl.kinstacdn.com

Come over and see how to make it yourself at home!

Source: www.thespruceeats.com

Beef apricot jam mongolian :

Its most notable trait is the tenderized slices of beef simmered together in a sweet and savory sauce.

By marion's kitchen december 17, 2019.

We love making this when we're craving asian takeout but tight.

Two, the sweet flavor of the dark brown sugar mixed with the salty soy sauce and the strong ginger and garlic is incredibly addicting and three.

Source: www.vnutritionandwellness.com

How to cook the beef crispy outside and tender insides.

Tender chunks of beef marinated in chile sauce, fried, and served on skewers with sweet chile jam.

How to cook the beef crispy outside and tender insides.

Source: healthylittlepeach.com

Mongolian beef is one of my favorite dishes in the world!

My mongolian beef recipe is very close to the taste of pf chang's mongolian beef.

It's a different and 1/2 tsp ground ginger.

Make your own apricot jam with only three simple ingredients:

I decided to make a jam since catherine in the novel a farewell to arms is pining for it as she crosses into switzerland in a paddle boat in the middle of a finding a nice riesling that paired well with the apricots i was all set to go.


Apricot Jam

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Fresh apricots first macerate with sugar to draw out their juice, then cook with lemon juice and—for natural pectin that’ll make the jam set—a grated green apple. You can refrigerate this classic jam for up to a month, freeze up the 3 months, or can for longer storage.

Instructions

  1. 1 Place a small saucer in the freezer to chill. In a medium, heavy saucepan or pot, stir together the apricots and sugar. Let stand, stirring occasionally, for 1 hour.
  2. 2 Grate the unpeeled apple on the large holes of a box shredder to the core discard the core. Add the lemon juice and grated apple to the apricot mixture. Stir to combine and place the pan over medium-high heat. Bring the mixture to a boil, stirring constantly, then reduce the heat to medium so the jam slowly bubbles while it cooks. Cook, stirring occasionally, until the mixture thickens, 20 to 25 minutes. Using a metal spoon, skim off any scum that rises to the surface of the jam.
  3. 3 To test the jam and see if it is ready, spoon a little jam onto the frozen saucer. Let it stand for about 15 seconds. If the liquid thickens to a jam-like consistency, it’s ready. If not, continue to cook for another minute or two. If you like a smoother jam, run it through a food mill or push it through a ricer or sieve into a bowl to remove.
  4. 4 To store the jam, let cool completely. Transfer to clean airtight containers and store in the refrigerator for up to 1 month or in the freezer for up to 3 months. You can also can the jam according to our canning instructions.

Recommended from Chowhound

Karen Solomon, author of Can It, Bottle It, Smoke It: And Other Kitchen Projects and Jam It, Pickle It, Cure It: And Other Cooking Projects (among other books), bakes cakes in canning jars these portable single-serving desserts are great for gifts or perfect for picnics. If you want to try it, here's her recipe. Try our Strawberry-Blueberry Crisp Baked in a Jar recipe too!

This is a special episode of Cooking with Grandma, featuring four generations—Kay, Kathy, Astrid, and Kaatje—who pick blackberries and make jam together. To make your own jam, use this CHOW blueberry jam recipe, substituting blackberries for blueberries. Special thanks to the crew at Eat Real for introducing us to Kathy Kensinger and her family.

If you still make a PB&J by spreading loads of greasy peanut butter and sugary jam between slices of flimsy bread, it might be time to take some advice from Keena Tallman, co-owner of PBJ's Grilled Gourmet Peanut Butter Jelly Creations, a food cart specializing in peanut butter and jelly sandwiches in Portland, Oregon. In this You're Doing It All Wrong video, Keena explains how to make the best PB&J out there, including a few tricks like experimenting with ingredients and, most importantly, grilling the sandwich.

San Francisco–based Shakirah Simley, owner of Slow Jams, suggests using sugar infused with lavender or vanilla to give your jams a little more complexity. Experiment with other herbs, too.

San Francisco-based Shakirah Simley, owner of Slow Jams, does not encourage the use of store-bought pectins. Ditch the synthetic stuff and make your own.


Grease two x 18cm x 28cm rectangular slice pans. Line base and sides with baking paper, extending paper 2cm above pan edges.

Place flours, coconut and sugar in a large bowl. Add butter. Stir until well combined. Divide evenly between prepared pans. Press firmly over bases.

Cook in a moderate oven (180C) for about 15 minutes, or until light golden. Remove. Cool.

To make filling, combine all ingredients with ¾ cup water in a large saucepan over a medium heat. Stir until sugar is dissolved. Bring to boil. Gently boil, stirring occasionally for about 12 minutes, or until apricots are soft and mixture has a thick, jam-like consistency.

Remove from heat. Cool for 5 minutes. Divide evenly between pans. Spread over bases.

To make crumble, process all ingredients in a food processor until mixture resembles fine breadcrumbs. Divide in half. Sprinkle evenly over filling on each slice.

Cook in a moderate oven (180C) for about 15 minutes, or until golden. Remove. Cool in pans completely.


Going Ape for Apricot Preserves

I’m absolutely crazy for stone fruit. From the moment the first cherries come in, I quiver in anticipation of what’s to follow: sweet-tart plums and pluots, gushingly juicy peaches. I most look forward to the apricots, seductive and demure.

I could eat a bushel of them right out of hand, but apricot jam is my favorite, bar none, so every year I hunker down and make a bunch. Apricots don’t need much their flavor blooms as you cook them down, but they also take nicely to a little spice. A few peppercorns, some cardamom, perhaps half a stick of cinnamon all bundled into a cheesecloth sachet will leave a subtle undertone to your jam. But if you want to create something special, crack open a few of the apricot pits and toss the kernels into the sachet.

The noyaux (nwa-yo), as they are called, look like little almonds, and in fact leave a faint, haunting almond-like flavor in the jam. The reason for this is mildly alarming:

All stone fruit of the genus prunus, including apricots, peaches and cherries, produce some cyanide in their seeds and stems. Eaten in excess, apricot pits can absolutely be harmful, but Europeans have been using them as flavoring agents in everything from jams to baked goods for centuries. Just keep the pits in your sachet, which will be removed at the end.


Apricot and honey jam

Edon Waycott’s strawberry jam tastes like strawberries, only more so. Strawberries squared. Strawberries to the nth degree.

It could be that this is the way jam used to taste before we stopped making our own and started buying the processed stuff. But one can’t be sure that the jams of yesteryear were ever quite this good. Waycott’s jam is the nearest thing to a garden in a bottle.

While conserving fruit is considered an art in France, Waycott is lost for words at how to describe herself. “I wouldn’t know what to put on a business card,” she jokes. She describes jam-making as one of a continuum of pursuits. Since art college in New York in the ‘60s, these have included painting, fabric design and cookery writing, including a book on jam, “Preserving the Taste” (Hearst, 1993).

It was a passion for bread, she says, that led her to experiment with jams. This took the form of a collaboration with chef Mark Peel and baker Nancy Silverton, proprietors of Campanile restaurant and La Brea Bakery. She devised the jam recipes for both places.

The day we visit her ranch house bordering the Santa Monica Mountains in Malibu, the scent of strawberries carries out of the house, across the courtyard, clear to the driveway.

Inside the kitchen, 8 quarts of strawberries simmer in a wide, surprisingly shallow copper-lined French braising pan. “People always think they should be jam-making in a deep pot,” she says. “When you don’t use commercial pectin, you want the evaporation.” The secret, she sums up, is slow cooking in a wide-mouth pot.

At first, her accumulated wisdom tumbles out in a succession of dos and don’ts. Don’t use frozen fruit, or bruised or rotten produce, she warns. Good jam starts with the fruit.

The strawberries simmering before her come from up the Pacific Coast Highway in Oxnard. They were bought at the Santa Monica farmers market a day earlier. After rinsing and hulling the berries, the first step is to macerate them in sugar and “a little lime juice” overnight. “It draws out the juices,” she explains.

She reserves extra emphasis for the next rule. “Don’t,” she says, “cut them up. Leave them whole.” Pureed strawberry jam, she says, “is just red.”

The next trick is the slowest possible cooking. “Don’t add water,” she says. The art is removing the water, allowing the fruit to cook down to the point that the three cartons of fruit are captured in an 8-ounce jar.

As the pot of strawberries nears ready, Waycott darts into a larder to retrieve jams that she made earlier--much earlier. As she sets out elegantly labeled little jars, the strictures subside and enchantment sets in. Waycott cannot quite conceal the rapture behind these neat little vessels. They sum up a year in her garden.

From winter, there are citrus marmalades: grapefruit and orange and Meyer lemon. “It’s so aromatic,” she says, practically purring as she uncaps the Meyer lemon.

Then she offers a jam she knows will stump the taster. It is an amber jelly that is neither tart nor sweet. If there were an ale for bees, this would be it. “It’s guava,” says Waycott, gleaming. “As you cook it, it looks like dishwater. But as it cooks, it turns amber. It’s so exotic.”

Within minutes of tasting the guava jelly, we are outside a pair of garden doors, being instructed to pinch blossoms off a nearby blooming pineapple guava hedge. “Eat them!” she cries. They are succulent, slightly sweet and, again, arrestingly strange. “I have trouble leaving any flowers for fruit,” she confesses. “I could eat every blossom on the tree.”

And so begins the tour of Waycott’s real love: her garden. To love jam, one realizes, one must love fruit. For Waycott, to love fruit is to grow it. She leads us past trees and shrubs that will bear mulberries, blood oranges, apricots, lemons. There are Satsumas, plums, pomegranates. Of course, grapes--Concord and Muscat.

It is tempting to go on about the unusual varieties (the mulberries are Persian mulberries, the apricots Royal Blenheims, etc.) or 65 varieties of old roses, or the herb garden where pennyroyal and savory thrive, or the native California lilacs.

But suffice it to say here that if this small, intense woman were a bird, she would be a hummingbird. Waycott spends her days on missions for nectar. Once she captures it, she preserves it with rare and wondrous perfectionism.


  • ½ cup apricot preserves
  • 1 tablespoon white wine vinegar
  • ¾ teaspoon kosher salt, divided
  • ¼ teaspoon crushed red pepper
  • 2 garlic cloves, finely chopped
  • 1 (1-pound) pork tenderloin, trimmed
  • ¼ teaspoon freshly ground black pepper
  • 2 teaspoons olive oil

Combine preserves, vinegar, 1/4 teaspoon salt, red pepper, and garlic in a small saucepan bring to a simmer. Cook 3 minutes or until slightly thickened.

Sprinkle pork with remaining 1/2 teaspoon salt and black pepper. Heat a large ovenproof skillet over medium-high heat. Add oil swirl to coat. Add pork to pan cook 4 minutes or until browned. Turn pork over. Place pan in oven. Bake at 425° for 10 minutes or until thermometer registers 150°. Remove pork from pan let stand 10 minutes. Cut pork into 36 thin slices. Serve with apricot mixture.