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== About apricot jam and preserves == |
== About apricot jam and preserves == |
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| + | Apricot am is a thick mixture of apricot and sugar that is cooked until the pieces of fruit are very soft and almost formless. It is used as a bread spread, a glaze, a filling for pastries and cookies and an ingredient for various desserts. |
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| + | Preserves differ from jam in that the chunks of apricot are medium to large rather than the texture of thick purée. |
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== [[:Category:Apricot jam and preserves Recipes|Apricot jam and preserves Recipes]] == |
== [[:Category:Apricot jam and preserves Recipes|Apricot jam and preserves Recipes]] == |
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Revision as of 14:02, 26 November 2010
About apricot jam and preserves
Apricot am is a thick mixture of apricot and sugar that is cooked until the pieces of fruit are very soft and almost formless. It is used as a bread spread, a glaze, a filling for pastries and cookies and an ingredient for various desserts.
Preserves differ from jam in that the chunks of apricot are medium to large rather than the texture of thick purée.