Apricot Jam

Unopened jars store indefinitely in a cool, dark pantry. Once opened, refrigerate and use within 3–4 weeks. If mold appears on the surface, discard the jar.

Stir before use—jam can separate during storage.

Use a clean, dry spoon each time you scoop to prevent mold growth.

Warm jam gently in a small bowl over hot water if it's too stiff to spread.

Apricot jam works beautifully as a glaze for roasted meats or a swirl in savory sauces.

Toast and butter

Yogurt and granola

Almond flour (in baking)

Duck or pork glazes

Cheese boards (pairs well with sharp cheddar or soft cheeses)

Vanilla or almond desserts

Leaving the jar open too long, which can introduce mold or crystallization.

Using a wet spoon, which introduces bacteria and moisture.

Storing in direct sunlight, which fades color and degrades flavor over time.