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Too Sweet Apricot Jam -- Recipes to use it up?

  • l

I bought a big jar of apricot jam this weekend, and it's too sweet for me to eat on toast. Anyone have ideas that might use this type of jam in a recipe that cuts the sweetness with vinegar, lemon or the like?

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  1. You can make an apricot mustard cream sauce to go with a roasted pork loin. Or maybe use it as a cake filling, just decrease the sugar by some in the cake recipe to offset the sweet filling.

    1. My immediate response is to make a dessert out of it - specifically, Apricot Victorian. This is a frozen concoction that has become a favorite with my family. The recipe is from Deedy Marble, who was the original owner/chef of The Governor's Inn in Ludlow, VT.

      Governor's Inn Apricot Victorian

      1 pound canned apricot halves, drained
      1/4 cup lemon juice
      1 lb.apricot jam
      heavy cream

      Purée apricots. Add lemon juice. Melt down apricot jam. Strain out solids (I use a food mill) and add liquid apricot to purée. Freeze in shallow container.

      When ready to serve, place a small scoop (keep it small - this stuff is sweet and rich!) in a pretty stemmed glass or footed compote and cover w/2 oz. of heavy cream, which sort of solidifies over the frozen dessert.

      3 Replies
      1. re: Deenso
        d
        Deedy Marble

        I was THRILLED to see my recipe for Apricot Victorian posted at your location, Chowhound's Home Cooking.

        I have several other simple and delicious recipes, Culinary Magic.

        I also have a Box Of Recipes From The Inn's Kitchen available for $15.
        Interested?

        1. re: Deenso
          d
          Deedy Marble

          I was THRILLED to see my recipe for Apricot Victorian posted at your location, Chowhound's Home Cooking.

          I have several other simple and delicious recipes, Culinary Magic.

          I also have a Box Of Recipes From The Inn's Kitchen available for $15.
          Interested?

          1. re: Deenso
            d
            Deedy Marble

            I was THRILLED to see my recipe for Apricot Victorian posted at your location, Chowhound's Home Cooking.

            I have several other simple and delicious recipes, Culinary Magic.

            I also have a Box Of Recipes From The Inn's Kitchen available for $15.
            Interested?

          2. My immediate thought was to mix it with a spicy mustard and some wine, perhaps, and use it as a marinade or grilling sauce for pork tenderloin or chicken.

            1. My first instinct is to pair it with an unsweetened or lightly sweetened cream dessert, like topping a homemade ice cream or a cheesecake.

              I also like the notion of using it for a meat glaze - mixed with a little balsamic and warmed to spreading temperature, then used to glaze a ham, pork roast or maybe duck. I've used both orange and ginger marmalade that way, and I think your too-sweet jam would be just the thing. Might want to add a complimentary spice; I really like mace with peach or apricot, and it's really good with pork.

              1. I like all the meat glaze/marinade ideas. But first thing I thought was to thin it a little, maybe with citrus juice, and soak a sponge cake with it. Then top with a semi-sweet chocolate icing.