Most people have never tasted a perfectly ripe, fragrant apricot, or felt juice run as they bit into it or wondered at how the tangy flavor even seems to well on the tongue after swallowing.

In a small saucepan, combine the apricot jam, maple syrup, Dijon mustard and apple cider vinegar. Stir in all the spices ...

The apricot quotient in this pork chop recipe is apricot jam and the combination plays nicely on pork's well-known affinity with fruit. It results in a tasty dish with a bonus: You can get it on the ...

From coffee-spiked apricot trifles for Christmas to a much-loved retro apricot chicken recipe. The post 27 apricot recipes ...

The peaches this summer have been the best I’ve ever had. Maybe that’s because I’m pregnant so everything tastes better, or maybe it’s just a good year for peaches. I have been eating at least one ...

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 ...

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) ...

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 ...