Apricot jam

Apricot jam has a mild flavor and golden color that suits many desserts without overpowering them. It fills sandwich cookies, rugelach and layer cakes, and is the traditional layer under the chocolate glaze of a Sachertorte.

For glazing, pastry cooks warm the jam with a little water and strain it, then brush it over fruit tarts and pastries. The thin, shiny coat makes the fruit look fresh and keeps it from drying out. Brushed on a cake before icing, it also seals in crumbs.