Apricot jam

confiture d'abricot / apricot jam

Flavor and role: A sweet-tart jam made from apricots. Warmed and strained, it becomes a glaze that gives breads and tarts a glossy finish.
Typical dishes and uses: Glazing hot cross buns, Sachertorte, fruit tart glaze
Substitutes: 2 tbsp apricot jam = 2 tbsp orange marmalade or 1 tbsp honey + 1 tsp water.
Storage: Unopened 1 year at room temperature. Opened 1–3 months in the fridge; use only a clean spoon.
Main countries: France · Austria · Türkiye
Used in this book: Hot Cross Buns Crêpes Malva Pudding Pikelets Rugelach Sachertorte Sosaties (Cape Malay Lamb Skewers)Lamb Bobotie with Geelrys Brown Butter Malva Pudding with Orange-Brandy Sauce and Vanilla Custard Coconut-Pandan Malva Pudding with Palm Sugar Sauce (South African x Southeast Asian)Malva Pudding French Toast with Apricot Caramel Cream Strawberry Yogurt Panna Cotta Bars Rugelach Jam Crumble Bars Classic Sugar-Glazed Sachertorte with Rum Apricot Coat Molten Apricot Sacher Mug Cake Charcoal Lamb Leg Sosaties with Apricot Glaze and Mint Yogurt Al Pastor Sosatie Tacos: Chipotle-Apricot Pork Skewers with Pineapple (South African x Mexican)Sosatie Chicken Pita Pockets with Apricot Yogurt and Crunchy Slaw Milk-Dough Vetkoek with Cape Malay Mince Cinnamon-Sugar Vetkoek Bites with Apricot-Rooibos Dip

Updated 2026-10-10