My Mother’s Apricot Jam, with Variation
An early childhood memory is breakfast at my paternal grandmother’s house after my sister and I had a sleep-over there: toast with peanut butter and apricot jam. My mother traditionally made this jam, and here I have used her recipe, adding the variation of the apricot kernel for flavour, suggested by Melissa Hamilton and Christopher Hirsheimer in Canal House Cooking, Volume No. 4. Read more
I can’t remember a time when food was not an important part of my day. From an early age, I observed and participated in the kitchens of my mother and two grandmothers. 
Nourishing Vancouver 