this weeks favorite ingredient...apricot jam/whats yours?

[cleveramerican]

I've been experimenting with it.
made a nice sort of sweet and sour chicken stir fry
Also have used it as a sauce ingredient for fish
Also put some in a yellow cake and some more in the frosting

[Kali]

1. make a basic pastry (pie crust) dough

and mix in some grated SHARP cheddar cheese - roll out and cut into 3 inch squares, teaspoon or so of apricot jam fold over and bake.

This is even better made with dried apricots, reconstituted and mixed with a little sugar.

[japple]

2. Apricot Crumble Bars

I made the recipe below, substituting one jar of apricot preserves mixed with a tbsp of lemon juice.

RASPBERRY BARS
Printed from COOKS.COM

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□ 3/4 c. butter
□ 1 c. packed brown sugar
□ 1 1/2 c. flour
□ 1 tsp. salt
□ 1/2 tsp. soda
□ 1 1/2 c. oatmeal, uncooked (whole or quick cooking)
□ 1 (10 oz.) jar raspberry jam

Cream butter and sugar until light and fluffy. Add combined dry ingredients; mix well. Press half of crumb mixture into greased 13x9 baking pan. Spread with preserves, sprinkle with remaining crumb mixture. Bake at 400 degrees for 20-25 minutes. Cool; cut into bars.

[MrsBrady]

3. there's a farmer's market near me that makes their own

jams and jellys.

I bought their "no sugar added" apricot jam the other day, as I had not tried any of their preserves before.

I always make my own pancake syrup. So this morning I added a big tablespoon to the sugar water.
Yum!...next time I can use less sugar. (I used turbinado sugar.)

My grandmother's favorite flavor was apricot. I miss her. Her birthday is next week...I think that must be why I chose it.
She had good taste.

[The empressof all]

4. I just bought some fantastic Marionberry Conserve

We were out at the Beach and a little cafe made this fantastic concoction. They served it with my French Toast and they sold it by the bottle. I walked out of the joint with four of them. What I loved about it was that it wasn't too sweet. The ingredients list Marionberries, oranges, strawberries, sugar, walnuts and pectin. I'm probably going to use it on toast and try to restrain myself from just eating it out of the jar. I've been toying with the idea of making some buttery shortbread cookies and using it as a filling ...or maybe some rugehlah.