Apricot Jam Pastry GlazePRINT RECIPE
Makes about ⅔ cup
Preparation time: 10 minutes
- While Anathoth Farm Apricot Jam is already quite smooth in texture, straining it after heating is recommended if you are going to be using the glaze on pie lids or baked goods such as danishes or sweet buns. The addition of cinnamon or cloves to the glaze is optional, but goes really well in apple-filled pastries, pies and tarts.
- Leftover glaze can be stored in an airtight container in the fridge for a few weeks – reheat, adding a little water, as needed.
- ½ cup Anathoth Farm Apricot Jam
- ¼ cup water
- 1 Tbsp lemon juice
- ½ tsp either ground cinnamon or cloves, optional
- Place Apricot Jam, water, lemon juice and spices in a small saucepan set over medium heat. Heat, stirring, until mixture is beginning to “melt” and appears runny.
- Carefully pour mixture into a sieve set over a bowl and strain, pressing with a spoon to get all the glaze out. Brush glaze onto base of par-baked pastry to stop filling juices from soaking into the crust, or glaze other bakery items before baking.
- Transfer leftover strained glaze into an airtight container and store in the fridge.