88 apricot preserf recipes

South African Cape Malay fruit and vegetable curry with apricots, apples, raisins, and warm spices over rice. A fragrant, naturally vegan one-pot dinner full of sweet-spicy depth.

Apricot lite jam combines dried apricots with crushed pineapple and fresh orange for a tropical twist on a classic preserve. Less sugar than traditional jam, with citrus brightening the flavor.

Old-fashioned candied figs, apricots, or tomatoes preserved in sugar syrup over several days, then sun-dried and sugar-dredged. A slow, sweet, heritage preserving project.

Apricots in brandy, an 1831 American recipe: fresh apricots blanched in light syrup, bottled, and covered with equal parts syrup and French brandy. A heritage spirit-preserved fruit.

Homemade apricot-raisin jam with lemon and orange juice creates a thick, spreadable preserve perfect for gift-giving and holiday baking.

Tender sugar cookies filled with apricot preserves and sealed like hand pies, with a hint of nutmeg in the dough for warm spice.

Breakfast pizza spreads apricot or peach preserves over a Bisquick crust and tops with breakfast sausage slices for a sweet-and-savory morning meal. Five ingredients, 38 minutes.

Christmas compote jam blends dried figs, dates, apricots, three nuts, and candied orange in a quince-juice base spiced with cinnamon, clove, cardamom, and star anise. A three-day European holiday preserve worth every step.