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.

Madeline Johnson from Kelso, Wash., was looking for a recipe for making apricot-pineapple jam. She said she used to make it years ago, but she has been unable to locate the recipe. She said she is in ...

Turn your favorite summer fruit into sweet, tart, and juicy jam. This classic strawberry jam can be easily altered to your liking. You can experiment with sweeteners like brown sugar or honey, replace ...

Add Yahoo as a preferred source to see more of our stories on Google. Sure, you’ve never had raw apricots before. But odds are you’ve had dried ones in trail mix or granola before. Here, they add a ...

Thanks to the pineapple and sweet apricot glaze, these chicken kabobs have a tropical feel. This recipe has a few unusual ...

The bold flavor of salmon opens this fish to a broad spectrum of equally bold seasonings. This recipe, from Jennifer Bushman, culinary advisor for Verlasso brand salmon, calls for the sweetness of ...

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 ...

Most jam recipes call for some pectin, but cooked jams do not require the addition of pectin. They simply require careful cooking to ensure proper gelling. However, low-sugar and freezer (uncooked) ...

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 ...

If your jam mixture is still runny after the gel test, simmer a few minutes longer and try again. Just be careful: It's possible to overcook jam. If subjected to too much heat, pectin loses its ...