Apricot Jam 285 g (65% Fruit)
POL'S Apricot Jam is more than a preserve in pastry work. Apricot sits among the most obliging of preserving fruits in its balance of acid and pectin: it neither sets as reluctantly as strawberry nor carries the sharpness of sour cherry. That balance is what made it the classic glaze of pastry making.
The technique is simple: thin the preserve with a little water, warm it, strain it and brush it over a fruit tart straight from the oven. The fruit gains a shine, stops drying out and keeps a fresh look on the plate for far longer. On a breakfast table its balanced acidity makes it a variety eaten happily on its own.
Shelf life and storage conditions
- Shelf Life
- Production and best-before dates are printed on the packaging.
- Storage Conditions
- Store in a cool, dry place. After opening, keep sealed and refrigerated.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- A favourable balance of acid and pectin: neither slow to set nor excessively tart.
- Used as a glaze in pastry work, protecting the surface of fruit tarts and cakes.
- Balanced enough to stand alone at breakfast without further sweetening.
- Its golden colour gives a warm finish both on the plate and on a tart surface.
Where To Use It
- Glazing fruit tarts and cakes
- Hotel breakfast buffets
- Croissant and viennoiserie filling
- Between layers of cake and roulade
- As a layer in Sacher-style cakes
- Beside yoghurt and ice cream
Wholesale Ordering & Storage
Where a venue runs a pastry section, apricot preserve is consumed independently of breakfast and usually in greater volume; glazing use should be added separately to the order plan. Store in a cool, dry place. After opening, keep sealed and refrigerated.
Frequently Asked Questions
How is it used as a glaze?
Thin the preserve with a little water, warm it and pass it through a fine sieve. Brush the resulting liquid over a tart fresh from the oven.
Why apricot specifically?
Its balance of acid and pectin suits glazing: it clings as a thin layer and its colour does not distort the natural colour of the fruit beneath.
Is straining necessary?
For glazing, yes — pieces leave a rough surface. For breakfast use there is no need.
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