CUCUMBER JAM RECIPE RECIPES

Steps:

• In a large stockpot, combine apricots, orange juice and sugar; bring to a boil. Reduce heat; cover and simmer 30 minutes. Stir in lemon juice, cinnamon and ginger. Remove from heat and cool to room temperature., Rinse four 1-cup plastic containers and lids with boiling water. Dry thoroughly. Puree apricot mixture in a food processor or blender until smooth. Spoon into containers, leaving 1/2-in. headspace. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.

Steps:

• This works great as a stand-alone recipe, but also as a component in Jamie’s Picnic Love from Together – see the full collection of menus here. ON THE DAY Peel the garlic and finely chop with the pancetta, then place in a non-stick frying pan on a medium heat with 1 teaspoon of olive oil. Add the breadcrumbs and fry until crunchy and golden, tossing regularly. Leave to cool. For the sauce, whisk up the mayo, yoghurt, ketchup, half the lemon juice and a dash each of Worcestershire and Tabasco sauce, then season to perfection, tasting and tweaking. Finely shred the lettuces. Halve the cucumber lengthways and scrape out the seeds with a teaspoon, then chop into 1cm dice. Quarter the cherry tomatoes. Snip the cress. Halve and destone the avocado, squeeze the flesh into a blender with the remaining lemon juice and blitz until smooth, loosening with a splash of water, if needed, then season to perfection. Line up six clean wide-necked jam jars or glasses ready to fill. Divide the lettuce between them, followed by the cucumber and tomatoes, gently pressing down as you build the layers. Spoon in the cool, crispy pancetta crumbs, top with the cress, then sprinkle in the shrimp and prawns. Drizzle in the sauce and add a pinch of cayenne to each. Spoon over the blitzed avo, cover and you’re done.