The hidden gem of the shelf, and the most flavorful preserve we carry. Apricot has an edge to it that strawberry and peach don't — a little tartness under the sweetness that keeps it from going flat.
The reason to keep a jar around isn't breakfast. It's the glaze. Apricot preserves thinned with a splash of vinegar and brushed on poultry in the last few minutes of cooking is one of the oldest tricks there is, and it still works better than most things in a bottle.
Also excellent on a cheese board next to something sharp.
Sugar, apricots, water, pectin and citric acid. Clean list, like the rest of our preserves.
16 oz.