Apricot jam

Apricot jam is a sweet preserve made from ripe apricots, sugar, and occasionally a touch of citric acid to balance the flavors. This ingredient is very popular in baking and for breakfasts, where it is used to spread on bread, toast, and cookies, as well as to fill cakes and pies.

The apricot, a fruit native to Central Asia and the Middle East, is cultivated in various regions of the world and is highly valued in Mediterranean and Latin American countries. The jam preserves the characteristic flavor of the apricot, which combines soft, slightly acidic, and sweet notes.

Among its properties, apricot jam provides immediate energy thanks to its natural and added sugars, and it is a source of vitamins such as A and C, which come from the fresh apricot. It also contains fiber, which aids digestion.

In the Spanish of Latin America, this ingredient may be found under names such as mermelada de damasco (Argentina, Chile, Uruguay), dulce de albaricoque (Mexico), or simply mermelada de durazno seco in some regions, although the latter may more commonly refer to another variant. However, apricot jam is widely recognized and used in recipes.