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Apricot and Earl Grey Jam

One jam, four ways! This recipe is the apricot jam that dreams are made of. It is delicious as is, spread on toast with Trader Joes vegan cream cheese. Add a bit of whole grain mustard and a little shallot and it turns into a mustard perfect for grilled Field Roast sausages. Add a bit of miso, and it becomes a dipping sauce for crispy baked tofu. Add walnuts and bake in a puff pastry crust for delicious palmiers. Instructions for the variations are included in the recipe.

Apricot and Earl Grey Jam

Place the apricots, Earl Grey tea and sugar in a medium saucepan. Bring to a boil, stir, then turn off the heat and cover with a lid. Let cool to room temperature. Pour into a food processor and purée until smooth. Pour into sterilized glass jars and store in the refrigerator. Note – If you are making the mustard, glaze and palmiers, see below.

For the mustard – Place the mustard ingredients in a small bowl and stir to combine. Serve on grilled Field Roast sausages at your next cookout.

For the miso dipping sauce – Preheat oven to 400˚ 

Place the glaze ingredients in a small bowl and stir to combine. Place the tofu in a large ziploc with the cornstarch. Shake to coat. Line a baking sheet with parchment paper. Place the tofu on the baking sheet. Bake for 25 – 30 minutes, until the tofu is golden brown. Serve warm with dipping sauce.

For the palmiers – Preheat the oven to 400˚

Add the apricot jam and chopped walnuts to a food processor and pulse to combine.

Sprinkle 1 tbsp organic cane sugar on a sheet of parchment paper. Unfold the pastry sheet and place on top of the sugar. Using a rolling pin, roll out the dough to a 12″ x 15″ rectangle. 

Spread the pastry sheet with the apricot jam/walnut mixture leaving a ½” border.  Roll up the two opposite sides to meet in the center to form the palmier. With a serrated knife, cut the pastry roll crosswise into 18 slices. Place the pastry slices cut-side down onto a baking sheets. Bake for 12 minutes or until the palmiers are golden brown. Let the palmiers cool on wire racks for 10 minutes.

makes 3 cups jam

JAM

  • 2¼ cups dried Turkish apricots
  • 1¼ cup brewed earl grey tea
  • 1 cup organic cane sugar

APRICOT MUSTARD VARIATION

  • 1 cup apricot jam (see above)
  • 3 tbsp whole grain mustard
  • 1 tbsp minced shallot
  • 1 clove garlic, minced

MISO APRICOT SAUCE VARIATION

  • 1 cup apricot jam (see above)
  • 3 tbsp white or golden miso
  • 2 tbsp rice wine vinegar
  • 1 clove garlic, minced
  • 1 tsp freshly grated orange zest
  • 1 tsp sriracha
  • 16 oz extra firm tofu, drained, patted dry and cut into 1″ cubes
  • 1 tbsp cornstarch

APRICOT WALNUT PALMIERS

  • ¾ cup apricot jam (see above)
  • ¾ cup finely chopped  walnuts
  • 1 tbsp organic cane sugar
  • 1 sheet of Pepperidge Farm® Puff Pastry, thawed for 40 minutes at room temperature