I have just made the apricot conserve and it is gloopy. When it is spooned out of the jar it leaves a trail like honey or golden syrup. It is almost nearly all just fruit with no 'jam' around it. What have I done wrong?
Problems with Apricot Conserve
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September has arrived which means the new autumn season is upon us! Take stock of your kitchen equipment this month as we introduce you to the Samurai collection of knives from Stellar cookware - Yanagiba, Debra, Usuba and Santoku plus the newest arrival, the essential Bread knife.