and I can’t help but feel, with a certain calm excitement, that it has reached its apogee here. For this recipe you will need a 20cm/8in round springform cake tin and a food processor.

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) ...

Remove from the heat and leave for 10 minutes. Stir, then transfer the jam to warm sterilized jars and seal. Keeps for at least a year. Recipe from Jam, Jelly & Relish: Simple Preserves ...

For this recipe that uses dried apricots ... What really pushes these apricot jam bars over the top in my book, is the combination of toasted coconut and pecans added to the shortbread crust ...

2015) by Camilla Wynne. A combination of classic ideas and surprise twists in Wynne’s recipes make them both easy to follow and delightfully unique, from jams, jellies and marmalades to syrups ...

in traditional fluted moulds with a crown placed on the top, or simply rolled and baked as sticky buns. However you use your dough, there'll never be leftovers. This recipe makes 1 large loaf.

I got this recipe from Mrs Sunbury Park herself, and in my opinion it’s the most delicious apricot slice.

Spoon on the diluted apricot jam and garnish with the mint leaves ... To make a large cake for a special occasion--birthday, wedding, or the like--triple the recipe and bake in different-size cake ...