Ask any Chilean if they like apricot jam and it will always be a yes.
Anyone who's made a proper torta miloja (200 layers) might have a different relationship with apricot jam though.
A good friend brought these in to work for me from her tree, which I traded for a small jar of honey from the girls.
I use lemon and vanilla bean and usually only 1/3 to 1/2 the sugar amount in recipes, as I don't like my jam super sweet.
Anyone who's made a proper torta miloja (200 layers) might have a different relationship with apricot jam though.
A good friend brought these in to work for me from her tree, which I traded for a small jar of honey from the girls.
I use lemon and vanilla bean and usually only 1/3 to 1/2 the sugar amount in recipes, as I don't like my jam super sweet.