Uses for Apricot Jam/Preserves
- Ernie Diamond Jun 24, 2011 12:03 PM
I feel like this is a very mundane question but here goes; I make killer apricot jam. Like, accidentally eat a whole jar by the spoonful good. I need to come up with other uses for it besides as a spread. Any good ideas?
Glazes for pies, tarts, crostatas etc.
Great with pork and chicken. Make a sauce with the jam, vinegar and fresh sage.
Top ice cream, yogurt, ricotta for dessert
Look at any dessert recipe Jacques Pepin ever published. Kidding, but he really does like to use apricot jam.
Mix it with Dijon mustard, caramelized onions and roasted garlic as a glaze for chicken.
Use it as the "sauce" for a dessert/fruit pizza. Sugar cookie or shortbread crust, thin layer of jam, top with fresh sliced strawberries and small chunks of chocolate
I really don't know if it's that special, it just depends on getting good fruit.
-Make a sugar syrup w. 2 cups sugar and 1/4 c. water, boil to thread stage
-Add two pounds peeled, pitted fruit and cook several minutes to break down
-Add 1/2 tsp each salt and almond extract
-Add one cup sugar and one pound peeled pitted apricots (I typically save the ones that are most ripe for this stage)
-Cook several minutes until thickened, add juice of one lemon to "brighten"
That's all there is to it. Like I said, perhaps not special but still good.