Apricot Jam with Bachan’s BBQ Twist

This apricot jam with Bachan’s BBQ sauce adds a bold, savory twist to classic sweetness. Perfect for toast, cheese boards, or as a glaze, it’s a unique, flavor-packed spread that’s irresistibly versatile.

Why This Apricot Jam Recipe Will Be Your New Favorite

When you take a bite of this apricot jam, it’s like diving headfirst into the sunny flavors of summer. This isn’t your typical, overly-sweetened jam; instead, it’s a perfect balance of apricot’s natural tartness, smooth sweetness, and a surprise layer of umami.

This twist comes from adding a hint of Bachan’s Japanese Barbecue Sauce—a unique touch that deepens the flavor, creating a jam that’s equally at home on your breakfast toast or as a glaze for savory dishes.

This apricot jam with a bachan twist is a simple yet satisfying recipe that gives you a versatile spread you can use all week long.

What is Apricot Jam with Bachan’s BBQ Twist?

Apricot jam is loved for its vibrant, fruity taste. Made simply with ripe apricots, a touch of sugar, and lemon juice, it’s a spread that captures the essence of fresh apricots while keeping things simple. But adding a small amount of Bachan’s Japanese BBQ sauce? Now, that’s the twist that makes this jam unique.

Bachan, traditionally meaning “grandmother” in Japanese, brings an unexpected yet natural richness to the jam. Bachan’s Japanese Barbecue Sauce is a bit like a sweeter, more layered teriyaki sauce, with soy, ginger, garlic, and a hint of fruitiness. When mixed with apricot jam, it adds an earthy depth, taking this from your everyday jam to a sophisticated spread perfect for cheese boards, glazes, or even a quick snack with crackers.

Ingredients for Apricot Jam with Bachan

Let’s take a look at the ingredients you’ll need, each carefully chosen to bring out the best in both the apricots and the bachan twist.

1. Fresh Apricots

Ripe, juicy apricots are the star of this jam. You want fresh, firm-yet-slightly-yielding apricots that have that natural sweet-tart balance.

Go for apricots that are golden-orange and free from any bruises or blemishes. The natural pectin in apricots helps the jam set beautifully without needing added thickeners.

Why fresh over dried? Fresh apricots bring the natural sweetness and a slight tartness that dried apricots can’t fully match. They’re also loaded with natural pectin, making for a smooth, spreadable jam.

2. Sugar

Sugar isn’t just for sweetness here. It acts as a preservative, extending the shelf life of your jam and helping the apricots break down smoothly. We’re using standard granulated sugar, as it melts easily and keeps the jam’s flavors intact.

Tip: If you prefer a slightly less sweet jam, feel free to reduce the sugar slightly, but keep in mind that this will affect the texture and shelf life.

3. Lemon Juice

Lemon juice brings a touch of acidity, brightening the jam’s flavor and helping it set well. The natural acidity also balances out the sweetness, giving the jam a lovely, rounded taste.

4. Bachan’s Japanese Barbecue Sauce

This is the magic ingredient. Bachan’s Japanese BBQ sauce adds depth with its savory, slightly sweet, and umami-rich profile. Just a small amount goes a long way, transforming the apricot jam from classic to something unexpectedly delicious.

Why Bachan’s? It’s not just any barbecue sauce—it’s one made with authentic Japanese ingredients like soy, mirin, and ginger. This sauce has a slightly fruity undertone that pairs perfectly with apricots, bringing out their sweetness without overpowering them.

Why You’ll Love This Apricot Jam Recipe

This apricot jam is more than just another spread. It’s got personality, depth, and versatility. You’ll love it because:

• It’s Easy to Make: With just a few ingredients and simple steps, you can create a jam that tastes like it’s from a gourmet shop.
• Unexpectedly Savory: The touch of Bachan’s BBQ adds a savory, almost smoky flavor that surprises in the best way.
• Great for Sweet & Savory Pairings: It’s perfect for breakfast toast, but also shines as a glaze for meats, or on a charcuterie board.
• Perfect for Gifting: Homemade jam always makes for a thoughtful gift, and this one’s unique twist is sure to impress.

Perfect for BBQs, Brunch, or Lazy Sunday Afternoons

Imagine slathering this apricot jam with bachan over a warm, buttery scone during a cozy brunch, or brushing it onto grilled chicken for a sweet-savory glaze that tastes like summer.

It’s the kind of jam you can keep in your fridge, knowing you’ll reach for it again and again, whether it’s for a last-minute addition to a breakfast spread or as the secret ingredient in a marinade.

Regional Context

Apricots have been cherished in cooking from the Middle East to Mediterranean regions, known for their natural sweetness and vibrant color.

Adding the Japanese-inspired bachan twist brings in a unique East-meets-West fusion, making this jam a globally inspired delight.

How to Make Apricot Jam with Bachan’s BBQ Sauce

Follow these steps, and you’ll have a jar of delicious, homemade jam ready to use in no time.

Step 1: Prep the Apricots

• Wash and pit the apricots, then cut them into quarters. There’s no need to peel them as the skin breaks down nicely and adds texture.
• Measure out about 2 cups of cut apricots for a small batch or adjust as needed.

Step 2: Mix the Ingredients

• In a medium saucepan, combine the apricots, sugar, and lemon juice.
• Stir over medium heat until the sugar dissolves and the apricots start releasing their juices. This usually takes around 5-10 minutes.

Step 3: Add the Bachan’s BBQ Twist

• Once the mixture starts to simmer, add in a small amount of Bachan’s Japanese BBQ sauce (about 1 tablespoon for a subtle hint, or 2 for a bolder flavor).
• Stir well to incorporate and let the mixture cook down.

Step 4: Cook the Jam

• Lower the heat slightly and let the jam cook for 20-30 minutes, stirring occasionally. The jam will thicken as it reduces.
• Test the consistency by placing a small spoonful on a chilled plate. If it sets without running, it’s ready!

Step 5: Store the Jam

• Pour the hot jam into a sterilized jar and seal tightly. Let it cool before storing in the fridge. It should keep for about 1-2 weeks refrigerated.

Pro Tips for the Best Jam

• Use fresh, in-season apricots for the best flavor.
• Experiment with the Bachan’s: Start with a small amount and adjust to your taste; it can be subtle or a bold addition.
• Sterilize your jars to extend the jam’s shelf life.
• Serve warm over grilled meats or add to a charcuterie board for a sweet-savory touch that’ll stand out.

Creative Ways to Use Apricot Jam with Bachan’s BBQ Twist

This apricot jam with bachan is surprisingly versatile. Whether you’re spreading it on morning toast, using it as a glaze for meats, or adding a dollop to a cheese platter, the options are endless. Here are a few ideas to inspire you:

1. Spread on Freshly Baked Bread

There’s something magical about spreading homemade jam on a slice of freshly baked, warm bread. The apricot flavor with that subtle bachan twist makes each bite rich and balanced.

For an extra treat, pair it with a light spread of cream cheese or mascarpone—sweet, savory, and creamy all in one bite.

2. Cheese Pairings and Charcuterie Boards

One of the best ways to enjoy apricot jam with bachan is on a cheese board. Its slightly savory edge complements both mild and strong cheeses. For a simple but elegant touch:

• Soft Cheeses: Brie, Camembert, or even a mild goat cheese work wonderfully.
• Hard Cheeses: Aged Gouda or sharp cheddar stand up well against the jam’s depth.
• Smoky or Blue Cheeses: If you love bold flavors, a smoky blue cheese pairs beautifully with this jam’s sweet and savory balance.

3. Glaze for Grilled Meats

If you’ve never tried fruit jam as a glaze, this recipe will convince you. Brush a bit of this apricot jam over grilled chicken, pork chops, or even lamb towards the end of cooking.

The bachan twist enhances the flavor, adding a bit of caramelization that complements the meat’s natural juices.

4. Layer in Desserts and Pastries

Layer this jam into pastries like croissants, Danishes, or even simple thumbprint cookies. The unique flavor makes it a standout filling that isn’t too sweet, with just enough of that bachan tang to add depth.

This apricot jam is also fantastic as a cake filling—imagine it layered between vanilla or almond sponge cakes for a stunning dessert.

5. Swirl into Yogurt or Oatmeal

Start your day with a bit of this jam swirled into Greek yogurt or a warm bowl of oatmeal. The apricot and bachan flavors bring a comforting, almost caramelized sweetness that’s perfect for morning meals. Add fresh fruits and nuts for extra texture and a balanced breakfast.

Tips for Apricot Jam with Bachan’s Twist

Sometimes, making homemade jam can be a bit of a process. Here are common jam-making issues and how to handle them:

1. Jam Too Runny?

If your jam didn’t set as you’d like, it might need a bit more cooking time. Apricots naturally contain pectin, but a quick solution is to simmer the jam for another 5-10 minutes.

You can also add a small amount of powdered pectin, but that’s rarely necessary with apricots.

Pro Tip: A classic way to test jam is the chilled plate test. Drop a small spoonful on a plate you’ve kept in the freezer, then tilt the plate. If it’s thick and only moves a little, you’re all set.

2. Too Sweet or Too Tart?

Taste and adjust before you finish cooking. If you’d like more tartness, add a touch more lemon juice. For sweetness, you can add a bit of sugar, but keep in mind that it will concentrate as the jam cooks down.

Bachan Balancing: The bachan’s BBQ sauce has its own sweetness, so if you want a stronger savory edge, you could add a pinch of salt or reduce the amount of sugar from the start.

3. Burnt Flavor

Jam can burn quickly if left unattended. Stir frequently as it thickens, especially near the end of cooking.

Using a heavy-bottomed pan helps distribute heat evenly, reducing the chance of hot spots that can cause burning.

Tips for the Best Apricot Jam Texture

Making a great apricot jam is all about texture. Here’s what to keep in mind for that smooth, luscious spread:

• Cook Time: The jam will thicken gradually. After about 20 minutes, it will be semi-set, and by 30 minutes, it should have a lovely, spoonable consistency. Be patient—rushing it can lead to uneven textures.

• Mashing the Apricots: Depending on your preferred texture, you can mash the apricots slightly while cooking for a chunkier jam or keep them intact for a smoother finish. I like to mash about half and leave the rest in small, juicy pieces.

• Consistency on Cooling: Jam thickens as it cools, so don’t be alarmed if it looks a little thin when hot. Let it cool completely to see the final texture, then adjust if needed.

Make It Your Own: Variations to Try

One of the best parts of homemade jam is the ability to experiment. Here are a few fun ways to switch it up:

• Add Spices: A pinch of cinnamon or nutmeg adds warmth that complements the apricot and bachan.
• Mix in Berries: For a deeper flavor, add a handful of raspberries or blackberries to the apricots. The slight tartness adds complexity.
• Use Alternative Sweeteners: You can replace some or all of the sugar with honey or maple syrup for a more natural sweetness.

Storing and Preserving Apricot Jam

Homemade jams don’t last as long as store-bought versions, but proper storage extends their shelf life significantly. Here’s how:

• Short-Term: If you plan to eat it within a couple of weeks, just refrigerate it in a clean jar. It should last about 2-3 weeks.
• Long-Term: For longer storage, sterilize your jars and lids by boiling them in water for 10 minutes. Properly sealed jars can be stored in a cool, dark place for up to 6 months.
• Freezing: Jam also freezes beautifully. Just pour it into a freezer-safe container, leaving some space at the top, and it’ll keep for up to a year. Thaw overnight in the fridge when ready to use.

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Apricot Jam and Bachan

10 minutes prep time with 20 minutes cook time.

Serves 2 cups and contains approximately 60 calories per serving.

Japanese / Condiments / Jams

This apricot jam recipe combines the natural sweetness of apricots with a unique twist from Bachan’s Japanese BBQ sauce, resulting in a spread that’s perfect for toast, cheese boards, glazes, and more. It’s sweet, savory, and has just a hint of umami to make each spoonful irresistible.

Ingredients

• 2 lbs fresh apricots, pitted and chopped
• 1 cup granulated sugar
• 1/4 cup Bachan's Japanese BBQ sauce
• 2 tbsp lemon juice (freshly squeezed)
• 1/4 cup water

Instructions

1. Wash and pit the apricots, then chop them into small pieces. No need to peel.
2. In a large saucepan, combine the chopped apricots, sugar, Bachan’s BBQ sauce, lemon juice, and water.
3. Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally.
4. Once boiling, reduce the heat to low and let it simmer for 20-25 minutes, stirring often to prevent sticking. The apricots will soften and break down as they cook.
5. For a smoother texture, mash the apricots with a fork or potato masher while cooking. For a chunkier jam, skip this step.
6. Continue cooking until the mixture thickens. To test, place a small spoonful on a chilled plate; if it holds shape, it’s ready.
7. Once the desired consistency is reached, remove the pan from heat and let the jam cool slightly.
8. Transfer the jam into sterilized jars, seal tightly, and let it cool completely before storing in the refrigerator.

Rated 4.9 by 262 reviewers.

Recipe Tags: Apricot Jam and Bachan, Apricot Jam and Bachan Recipe

Published by: Show Recipe