Apricots, But Make It Science, Nostalgia, and a Cake You’ll Probably Gatekeep

Including enzyme hacks, natural pectin tips, and A JAM that makes your fridge feel like a vacation.

If you're in the US or UK, it's peak stone fruit season (Aussie and Kiwi friends and family—you’re deep in winter, but your time will come!). And one of my FAVORITE stone fruits is apricots. The velvety golden-orange skin and sweet-tart flavor just bring me peak summer joy, and all my worries fade away. In this paid subscriber newsletter, you will…

• Learn why I use underripe apricots for jams (and other science cooking facts)

• Get my kitchen hacks to maximize flavor and a culinary use for those apricot pits you might not be aware of!

• Make Apricot Lemon Orange Jam and Apricot Coconut Semolina Cake with the two exclusive recipes I’m sharing

But before we get to the good stuff, I need your quick input! I’m planning a series of chats for all subscribers with some of my favorite cookbook authors and want to know who you want to hear from most! Click below, answer 2 quick questions, and THANK YOU!

🔬 Apricot Science Facts to Help You Cook

1. Their golden-orange color = carotenoids (like beta-carotene).
These antioxidants are fat-soluble, meaning absorption improves when paired with