Apricot Jam Glaze

Apricot Jam Glaze

A glossy, fruit-forward glaze that turns simmered apricot jam into a brush-on finish.

Total 7 min Makes 8 oz Calories 55/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This glaze strains apricot jam into a smooth, glossy syrup perfect for brushing over tarts, cakes, roasted meats, or pastries. A splash of lemon juice brightens the sweetness while a quick simmer thins the jam to a brushable consistency. It comes together in minutes and keeps well for repeated use throughout the week.

Ingredients

  • 1 cup apricot jam
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 1/8 teaspoon salt

Method

  1. Combine the apricot jam, water, lemon juice, and salt in a small saucepan set over medium heat.

  2. Bring the mixture to a gentle simmer, stirring occasionally, until the jam melts and thins into a syrupy consistency.

  3. Remove from heat and pour the mixture through a fine-mesh strainer into a bowl, pressing with a spoon to extract as much liquid as possible and discarding the solids.

  4. Use the glaze warm, brushing it over tarts, pastries, or roasted meats with a pastry brush. Rewarm gently if it thickens before use.

Rate this recipe

★ 4.0 (1)

Apricot Jam Glaze

This glaze strains apricot jam into a smooth, glossy syrup perfect for brushing over tarts, cakes, roasted meats, or pastries. A splash of lemon juice brightens the sweetness while a quick simmer thins the jam to a brushable consistency. It comes together in minutes and keeps well for repeated use throughout the week.

7 min 8 oz 55 cal

Ingredients

  • 1 cup apricot jam
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 1/8 teaspoon salt

Method

  1. 1

    Combine the apricot jam, water, lemon juice, and salt in a small saucepan set over medium heat.

  2. 2

    Bring the mixture to a gentle simmer, stirring occasionally, until the jam melts and thins into a syrupy consistency.

  3. 3

    Remove from heat and pour the mixture through a fine-mesh strainer into a bowl, pressing with a spoon to extract as much liquid as possible and discarding the solids.

  4. 4

    Use the glaze warm, brushing it over tarts, pastries, or roasted meats with a pastry brush. Rewarm gently if it thickens before use.