The U.S edition of Jam, Jelly & Relish (Kyle Books, August 2011) by Ghillie James is available at last.
Don't waste time, head straight to to the second chapter, 'Summer' which offers dishes as varied as Somked Trout and Beet Salad with Sour Cream Dressing, Vanilla Poached Gooseberries (I have to try that recipe), Onion, Port and Thyme Marmalade, Strawberry and Rose Petal Syrup to name a few examples.
To celebrate publication of this honest goodness tome, here's Ghillie James gift to tartines, Apricot Jam.
This is a runny jam, with chunky bits of fruit and sweet honey-like aromas. A sort of cross between a jam and a compote, it reminds me of breakfasts in the garden on vacation in France.
Makes about 11/2 quarts (1.5 liters) Keeps for at least a year
31/3lb (1.5kg) fresh apricots, not too soft
5 cups granulated sugar
Juice of 2 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 macerate in the bowl for 2 hours, which will give the fruit time to release its juices.
Transfer to a large pan and heat gently, stirring occasionally, until the sugar has dissolved and the apricots are just starting to soften. Increase the heat and bring the jam to a rolling boil. Continue to boil for 5 to 10 minutes, until the jam has just reached setting point. Remove from the heat and leave for 10 minutes. Stir, then transfer the jam to warm sterilized jars and seal.
(* Recipe from Jam, Jelly & Relish reproduced courtesy of Kyle Books, Photo by Laura Hynd...First published in the UK in May 2010)