241 apricot jam recipes

Tender pork spareribs pre-cooked until fall-apart soft, then grilled and basted with a sticky apricot sweet and sour sauce. A backyard BBQ crowd-pleaser with a fruity, tangy glaze.

Caribbean ginger turkey breast marinated in soy sauce, brown sugar, sherry, apricot jam, and ginger, then broiled or grilled and served over rice with fresh fruit.

Microwave rum cake with devil's food cake mix, rum-soaked layers, apricot preserves filling, and a glossy boiled frosting made from corn syrup and egg whites.

French-style apple pie with sauteed tart apples in a single pastry shell, layered with a cooked vanilla custard filling and finished with an apricot preserve glaze on the crust.

Apfeltorte: German apple cake with whole peeled apples baked into a butter cake, their cores stuffed with rum-soaked raisins and chocolate. Finished with apricot glaze and powdered sugar.

Pumpkin pie built on heavy cream and sour cream for a richer, tangier filling spiced with cinnamon and ginger. Optional apricot preserve layer at the bottom adds a tart-fruit twist.

Sacher torte with ground hazelnuts, melted chocolate, and apricot jam under a rich chocolate-butter glaze. A Viennese classic baked in a springform pan.

Pineapple-apricot empanaditas: flaky cream cheese pastry folded around a fresh pineapple-apricot jam spiked with Triple Sec, baked golden and sugar-dusted. Sweet little hand pies for any party.

Italian rainbow cookies with almond paste, three colored layers, apricot jam filling, and chocolate coating. Overnight-pressed cookies that slice into beautiful tricolor squares.

Ischler hearts: Austrian sandwich cookies with almond shortbread, apricot jam filling, and a glossy chocolate-rum glaze. Named after the spa town Bad Ischl, favorite of Emperor Franz Joseph.

Classic cheesecake with amaretto filling and almond-graham crust, topped with warm apricot-liqueur glaze. Rich, creamy, and elegantly finished.

A flourless European-style torte made with chestnuts, almonds, and dark rum, filled with chocolate whipped cream, then glazed with apricot preserves and chocolate icing.

Rugelach roll flaky cream cheese dough around apricot preserves, cinnamon-brown-sugar, walnuts, and raisins into bite-sized crescents. A classic Jewish bakery cookie for Hanukkah and Christmas alike.

Turkey Waldorf salad with diced turkey breast, apples, celery, and raisins tossed in a yogurt-apricot-Dijon dressing. A lighter post-Thanksgiving leftover riff on the classic Waldorf.

Crunchy almond apple pie layers an apricot-glazed crust with a buttery almond frangipane filling, fresh apple slices, and a crisp sliced-almond meringue topping. Like a Bakewell tart that met an apple pie.

French apple pie with vanilla custard filling, butter-sauteed Granny Smith apples, apricot preserves glaze, and a golden lattice crust. A bakery-level showpiece.