12 Delicious Boozy Apricot Jam Recipes You Must Try

Zesty, sweet, and with a kick that’ll make your taste buds dance, boozy apricot jam is the secret ingredient your pantry’s been missing! Perfect for glazing, spreading, or spooning straight from the jar, these 12 recipes blend the richness of apricots with your favorite spirits for a twist that’s anything but ordinary. Ready to jazz up your meals and treats? Let’s dive into these must-try concoctions!

Boozy Apricot Jam Thumbprint Cookies

Delightfully combining the rustic charm of thumbprint cookies with the sophisticated flair of boozy apricot jam, this recipe is a testament to the art of baking with a twist. Perfect for those who appreciate a dessert that balances sweetness with a hint of spirited depth, these cookies are a conversation starter at any gathering.

Ingredients

• 1 cup unsalted butter, softened (I find that butter at room temperature creams more smoothly)
• 1/2 cup granulated sugar (for that perfect sweetness without overpowering the jam)
• 2 cups all-purpose flour (the backbone of our cookie, providing structure)
• 1/4 tsp salt (just a pinch to elevate the flavors)
• 1/2 cup apricot jam (choose a high-quality jam for the best flavor)
• 2 tbsp bourbon (my secret ingredient for a grown-up twist)
• 1 tsp vanilla extract (for a hint of warmth and depth)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl occasionally to ensure even mixing.
3. Mix in the vanilla extract and bourbon until fully incorporated, adding a layer of complexity to the dough.
4. Gradually add the flour and salt to the wet ingredients, mixing just until the dough comes together. Overmixing can lead to tough cookies.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
6. Using your thumb or the back of a teaspoon, make an indentation in the center of each cookie. Fill each indent with about 1/2 tsp of apricot jam. Tip: Warm the jam slightly for easier filling.
7. Bake for 12-14 minutes, or until the edges are lightly golden. The jam should be bubbly but not burnt.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This prevents them from breaking apart.

Lusciously tender with a buttery crumb, these cookies offer a delightful contrast between the crisp edges and the soft, jammy center. Serve them alongside a glass of dessert wine or a cup of strong coffee to complement their rich flavors.

Spiced Boozy Apricot Jam Glazed Ham

Kickstart your culinary adventure with a dish that marries the sweetness of apricots with the warmth of spices and a hint of boozy sophistication, perfect for elevating your next gathering.

Ingredients

• 1 fully cooked ham (about 8-10 lbs) – I always opt for a bone-in ham for deeper flavor.
• 2 cups apricot jam – Look for a brand with real fruit for the best taste.
• 1/2 cup bourbon – A good quality bourbon adds a rich, smoky note.
• 1 tbsp ground cinnamon – Ceylon cinnamon is my favorite for its subtle sweetness.
• 1 tsp ground cloves – Just a pinch to add depth without overpowering.
• 1/2 cup brown sugar – Dark brown sugar lends a molasses richness.
• 2 tbsp Dijon mustard – This adds a tangy balance to the sweetness.

Instructions

1. Preheat your oven to 325°F. Place the ham on a rack in a roasting pan, fat side up.
2. In a saucepan over medium heat, combine the apricot jam, bourbon, cinnamon, cloves, brown sugar, and Dijon mustard. Stir until the mixture is smooth and begins to simmer, about 5 minutes. Tip: Let the glaze simmer for a few extra minutes to thicken slightly for better adherence to the ham.
3. Brush half of the glaze over the ham, ensuring it’s evenly coated. Reserve the remaining glaze.
4. Bake the ham, uncovered, for 1.5 hours. Tip: Basting the ham with its juices every 30 minutes will keep it moist.
5. After 1.5 hours, brush the remaining glaze over the ham and continue baking for another 30 minutes, or until the internal temperature reaches 140°F. Tip: Use a meat thermometer to ensure perfect doneness without drying out the ham.
6. Let the ham rest for 15 minutes before slicing. This allows the juices to redistribute, ensuring every slice is succulent.

Perfectly glazed with a sticky, caramelized exterior, this ham boasts a harmonious blend of sweet, spicy, and smoky flavors. Serve it sliced on a platter garnished with fresh apricots and sprigs of rosemary for a stunning presentation that’s as delightful to look at as it is to eat.

Boozy Apricot Jam and Brie Grilled Cheese

Zesty and indulgent, this Boozy Apricot Jam and Brie Grilled Cheese transforms the classic comfort food into a gourmet experience, blending sweet, savory, and a hint of sophistication in every bite.

Ingredients

• 4 slices of artisan sourdough bread (I find the tanginess complements the sweetness of the jam)
• 1/2 cup apricot jam (look for one with chunks of fruit for texture)
• 1 tbsp bourbon (a good quality one makes all the difference)
• 8 oz brie cheese, sliced (room temperature for easier melting)
• 2 tbsp unsalted butter (extra virgin olive oil is my go-to for a lighter version)

Instructions

1. In a small bowl, mix the apricot jam and bourbon until well combined. Set aside.
2. Heat a large skillet over medium-low heat. Butter one side of each bread slice.
3. Place two slices, buttered side down, in the skillet. Layer each with brie slices, then spread the apricot-bourbon mixture evenly over the cheese.
4. Top with the remaining bread slices, buttered side up. Cook for 3-4 minutes until the bottom is golden brown and the cheese begins to melt.
5. Carefully flip the sandwiches and cook for another 3-4 minutes until the second side is golden and the cheese is fully melted.
6. Remove from heat and let sit for a minute before cutting. This allows the cheese to set slightly, making it easier to handle.

Now, the sandwich boasts a crispy exterior with a gooey, flavorful center. The apricot jam adds a sweet contrast to the creamy brie, while the bourbon introduces a subtle warmth. Serve with a side of arugula salad for a refreshing contrast.

Boozy Apricot Jam Filled Doughnuts

Lusciously soft doughnuts with a surprise boozy apricot jam filling are the epitome of indulgence, perfect for elevating your brunch or dessert table with a touch of sophistication.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/4 cup granulated sugar (for that perfect sweetness)
• 1 packet active dry yeast (make sure it’s fresh for the best rise)
• 1/2 cup whole milk, warmed to 110°F (the temperature is crucial for activating the yeast)
• 2 large eggs, room temperature (they incorporate better when not cold)
• 4 tbsp unsalted butter, melted (I prefer European-style for its richness)
• 1/2 tsp salt (just a pinch to balance the flavors)
• 1 cup apricot jam (homemade or a high-quality store-bought)
• 2 tbsp bourbon (for that boozy kick)
• Vegetable oil, for frying (enough to fill your pot 2 inches deep)
• 1/2 cup powdered sugar, for dusting (because everything’s better with a little snow)

Instructions

1. In a large bowl, whisk together the flour, sugar, and yeast.
2. Add the warmed milk, eggs, melted butter, and salt to the dry ingredients. Mix until a soft dough forms.
3. Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic. Tip: The dough should spring back when poked.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
5. While the dough rises, mix the apricot jam with bourbon in a small bowl. Set aside.
6. After the dough has risen, punch it down and roll it out on a floured surface to 1/2-inch thickness.
7. Use a round cutter to cut out doughnuts. Let them rest for 10 minutes to puff up slightly.
8. Heat the vegetable oil in a deep pot to 350°F. Fry the doughnuts in batches for about 1 minute per side, until golden brown. Tip: Don’t overcrowd the pot to ensure even cooking.
9. Transfer the fried doughnuts to a paper towel-lined plate to drain excess oil.
10. Once slightly cooled, fill a piping bag with the boozy apricot jam and inject a generous amount into each doughnut.
11. Dust the filled doughnuts with powdered sugar before serving. Tip: Serve warm for the best texture and flavor.

Velvety on the inside with a crispy exterior, these doughnuts offer a delightful contrast of textures. The boozy apricot jam adds a sophisticated depth of flavor, making them irresistible. For an extra touch of elegance, serve alongside a glass of sparkling wine or a cup of artisan coffee.

Boozy Apricot Jam Pancakes with Maple Syrup

Mornings call for something special, and these Boozy Apricot Jam Pancakes with Maple Syrup are just the ticket. Infused with a hint of spirits and the sweet tang of apricot, they’re a luxurious twist on the classic breakfast favorite, promising to elevate your first meal of the day into a celebratory affair.

Ingredients

• 1 cup all-purpose flour (I swear by King Arthur for consistent results)
• 2 tbsp sugar (a little extra never hurt)
• 1 tsp baking powder (the fresher, the fluffier)
• 1/2 tsp salt (I prefer fine sea salt for its delicate texture)
• 1 cup milk (whole milk makes them irresistibly rich)
• 1 large egg (room temperature eggs blend more smoothly)
• 2 tbsp unsalted butter, melted (plus extra for the pan)
• 1/4 cup apricot jam (homemade or a high-quality store brand)
• 2 tbsp bourbon (or your choice of spirit for that boozy kick)
• Maple syrup, for serving (the darker, the more flavorful)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
2. In another bowl, beat the milk, egg, and melted butter together. Pour the wet ingredients into the dry ingredients, stirring just until combined. A few lumps are okay; overmixing leads to tough pancakes.
3. Heat a non-stick skillet over medium heat and brush with a little melted butter. Test the pan’s readiness by sprinkling a few drops of water; if they dance, it’s ready.
4. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
5. Flip the pancakes and cook for another 1-2 minutes until golden brown. Keep them warm in a low oven while you finish the batch.
6. In a small saucepan, gently warm the apricot jam and bourbon over low heat, stirring until smooth. Remove from heat.
7. Serve the pancakes stacked high, drizzled with the boozy apricot jam and plenty of maple syrup.

Perfectly fluffy with a hint of warmth from the bourbon, these pancakes are a delightful contrast of textures and flavors. For an extra indulgent touch, top with a dollop of whipped cream or a sprinkle of toasted nuts.

Boozy Apricot Jam and Almond Tart

Elegantly blending the sweetness of apricots with a hint of spirits, this tart is a sophisticated dessert that promises to delight. The almond crust offers a nutty contrast, making each bite a harmonious blend of flavors and textures.

Ingredients

• 1 1/2 cups all-purpose flour (I like to sift mine for a lighter crust)
• 1/2 cup ground almonds (toasted for an extra layer of flavor)
• 1/2 cup unsalted butter, chilled and diced (cold butter is key for flakiness)
• 1/4 cup granulated sugar
• 1 egg yolk (room temperature blends more smoothly)
• 1 cup apricot jam (look for one with chunks of fruit for texture)
• 2 tbsp bourbon (or your favorite spirit for that boozy kick)
• 1/4 cup sliced almonds (for that perfect crunch on top)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large bowl, combine the flour, ground almonds, and sugar. Mix well to distribute the ingredients evenly.
3. Add the chilled, diced butter to the dry ingredients. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
4. Stir in the egg yolk until the dough starts to come together. If it’s too dry, a teaspoon of cold water can help.
5. Press the dough into a 9-inch tart pan, ensuring an even layer on the bottom and up the sides. Chill in the refrigerator for 30 minutes to prevent shrinking during baking.
6. Blind bake the crust for 15 minutes, then remove the weights and bake for another 5 minutes until lightly golden.
7. While the crust cools slightly, warm the apricot jam and bourbon in a small saucepan over low heat, stirring until smooth.
8. Pour the jam mixture into the pre-baked crust, spreading evenly. Sprinkle the sliced almonds on top.
9. Bake for 20 minutes, or until the jam is bubbly and the almonds are toasted.
10. Let the tart cool completely before slicing to allow the jam to set properly.

Out of the oven, this tart boasts a buttery, crisp crust with a lusciously sticky apricot filling, punctuated by the crunch of almonds. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the dessert experience.

Boozy Apricot Jam Glazed Chicken Wings

Captivating the senses with a harmonious blend of sweet and savory, these Boozy Apricot Jam Glazed Chicken Wings are a testament to the art of balancing flavors. Perfect for gatherings or a luxurious weeknight treat, they promise to leave an indelible mark on your culinary repertoire.

Ingredients

• 2 lbs chicken wings, split at joints, tips discarded (I find that organic wings offer a superior texture and flavor.)
• 1 cup apricot jam (A high-quality, fruit-forward jam makes all the difference here.)
• 1/4 cup bourbon (The smokier, the better—it complements the apricot beautifully.)
• 2 tbsp soy sauce (I opt for low-sodium to better control the dish’s saltiness.)
• 1 tbsp apple cider vinegar (This adds a necessary tang to cut through the sweetness.)
• 1 tsp garlic powder (For that essential umami depth.)
• 1/2 tsp smoked paprika (It introduces a subtle warmth that’s irresistible.)
• Salt and freshly ground black pepper, to taste (Freshly ground pepper is non-negotiable for me.)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium saucepan over low heat, combine the apricot jam, bourbon, soy sauce, apple cider vinegar, garlic powder, and smoked paprika. Stir until the mixture is smooth and begins to simmer, about 5 minutes. Tip: Keep the heat low to prevent the jam from burning.
3. Season the chicken wings generously with salt and pepper, then arrange them in a single layer on the prepared baking sheet. Tip: Ensure the wings are dry before seasoning to help the skin crisp up beautifully.
4. Brush the wings liberally with the glaze, reserving half for later. Bake for 25 minutes, then flip the wings and brush with the remaining glaze. Tip: Flipping the wings halfway through ensures even cooking and glaze coverage.
5. Continue baking for another 20-25 minutes, or until the wings are golden brown and the glaze is sticky and caramelized.

Yielded from the oven, these wings boast a sticky, glossy exterior with a tender, juicy interior. The bourbon’s warmth and the apricot’s sweetness create a symphony of flavors that’s both sophisticated and utterly craveable. Serve them atop a rustic wooden board for an effortlessly chic presentation, accompanied by crisp, cool celery sticks to balance the richness.

Boozy Apricot Jam Swirled Cheesecake

Captivating the senses with its luxurious blend of creamy texture and fruity undertones, this Boozy Apricot Jam Swirled Cheesecake is a testament to the art of dessert making. Perfect for those who appreciate the finer things in life, it combines the richness of cheesecake with the vibrant flavor of apricot jam, elevated by a hint of your favorite spirit.

Ingredients

• 2 cups graham cracker crumbs (I find that blitzing them in a food processor gives the perfect fine texture)
• 1/2 cup unsalted butter, melted (extra virgin olive oil is my go-to for a lighter version)
• 24 oz cream cheese, at room temperature (I prefer room temp eggs here for a smoother batter)
• 1 cup granulated sugar
• 1 tsp pure vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• 1/2 cup apricot jam (homemade or store-bought, but the chunkier, the better for swirling)
• 2 tbsp bourbon or rum (for that boozy kick)

Instructions

1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
2. Mix the graham cracker crumbs with melted butter until well combined, then press firmly into the bottom of the pan. Tip: Use the bottom of a glass to compact the crumbs for an even base.
3. Bake the crust for 10 minutes, then let it cool while you prepare the filling.
4. In a large bowl, beat the cream cheese and sugar until smooth. Tip: Scrape down the sides of the bowl to ensure no lumps remain.
5. Add vanilla extract, then eggs one at a time, mixing well after each addition.
6. Fold in the sour cream until just combined. Tip: Overmixing can incorporate too much air, leading to cracks.
7. Pour the filling over the cooled crust.
8. Warm the apricot jam slightly and stir in the bourbon or rum. Drop spoonfuls onto the cheesecake batter and swirl with a knife.
9. Bake for 50-60 minutes, until the edges are set but the center is slightly wobbly.
10. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent sinking.
11. Refrigerate for at least 4 hours, preferably overnight, before serving.

Unveiling this cheesecake reveals a velvety texture that melts in your mouth, with the apricot jam adding a delightful tanginess that cuts through the richness. Serve it with a drizzle of extra jam and a dollop of whipped cream for an extra indulgent experience.

Boozy Apricot Jam and Cream Cheese Stuffed French Toast

Kickstart your morning with a dish that marries the lush sweetness of apricot jam with the creamy tang of cheese, all enveloped in golden, custardy bread. This Boozy Apricot Jam and Cream Cheese Stuffed French Toast is a decadent twist on the classic, perfect for those leisurely weekend brunches.

Ingredients

• 8 slices of brioche bread, about 1 inch thick – the richness of brioche makes it my top pick for French toast.
• 1/2 cup apricot jam – opt for a high-quality jam with visible fruit pieces for the best flavor.
• 4 oz cream cheese, softened – I find letting it sit out for about 30 minutes makes it easier to spread.
• 2 large eggs – room temperature eggs blend more smoothly into the custard.
• 1/2 cup whole milk – the fat content is key for a luxuriously creamy texture.
• 1 tbsp granulated sugar – just a touch to sweeten the custard.
• 1 tsp vanilla extract – pure vanilla adds a depth of flavor that imitation can’t match.
• 2 tbsp unsalted butter – for frying, because it imparts a richer taste than oil.
• 1/4 cup bourbon – a splash for the adults, adding a warm, oaky note to the jam.

Instructions

1. In a small saucepan over low heat, warm the apricot jam and bourbon, stirring until well combined. Remove from heat and set aside to cool slightly.
2. Lay out the brioche slices on a clean surface. Spread a generous layer of cream cheese on half of the slices, followed by a spoonful of the bourbon-infused apricot jam. Top with the remaining slices to form sandwiches.
3. In a shallow dish, whisk together the eggs, milk, sugar, and vanilla extract until fully combined.
4. Heat a large non-stick skillet over medium heat and add 1 tbsp of butter, swirling to coat the pan.
5. Dip each sandwich into the egg mixture, allowing each side to soak for about 15 seconds to ensure even absorption without becoming soggy.
6. Place the soaked sandwiches in the skillet and cook for 3-4 minutes on each side, or until golden brown and crispy. Add the remaining butter as needed between batches.
7. Serve immediately, dusted with powdered sugar or drizzled with maple syrup for an extra touch of sweetness.

Sumptuously creamy with a hint of bourbon warmth, this French toast offers a delightful contrast of textures from the crispy exterior to the soft, jam-filled center. For an elegant presentation, slice diagonally and garnish with fresh apricot slices and a sprig of mint.

Boozy Apricot Jam BBQ Sauce for Ribs

Just when you thought barbecue sauce couldn’t get any more indulgent, along comes this Boozy Apricot Jam BBQ Sauce for Ribs, a harmonious blend of sweet, tangy, and smoky flavors that will elevate your next rib feast to gourmet status.

Ingredients

• 1 cup apricot jam (I love the chunky kind for extra fruitiness)
• 1/2 cup ketchup (the classic Heinz is my pantry staple)
• 1/4 cup bourbon (a good quality one makes all the difference)
• 2 tbsp apple cider vinegar (for that perfect tang)
• 1 tbsp Worcestershire sauce (it’s the umami booster)
• 1 tsp smoked paprika (I prefer the Spanish variety for its depth)
• 1/2 tsp garlic powder (a little goes a long way)
• 1/4 tsp cayenne pepper (adjust to your heat preference)
• Salt to taste (I always use sea salt for its clean flavor)

Instructions

1. In a medium saucepan over low heat, combine the apricot jam, ketchup, bourbon, apple cider vinegar, and Worcestershire sauce. Stir gently to blend.
2. Add the smoked paprika, garlic powder, and cayenne pepper to the saucepan. Continue stirring to ensure the spices are fully incorporated.
3. Simmer the sauce on low heat for 15 minutes, stirring occasionally to prevent sticking. The sauce should thicken slightly but still be pourable.
4. Remove the saucepan from the heat and let the sauce cool for 5 minutes. Taste and adjust the seasoning with salt if needed.
5. Brush the sauce generously over your ribs during the last 10 minutes of grilling, allowing it to caramelize and create a sticky, flavorful glaze.

This sauce boasts a velvety texture that clings beautifully to ribs, offering a perfect balance of sweetness from the apricot jam and a smoky kick from the bourbon and paprika. Try serving it alongside a crisp, apple slaw to cut through the richness.

Boozy Apricot Jam and Chocolate Brownies

Elevate your dessert game with these indulgent Boozy Apricot Jam and Chocolate Brownies, a sophisticated twist on the classic treat that promises to delight your senses with every bite.

Ingredients

• 1 cup unsalted butter (I always use European-style for its richer flavor)
• 2 cups granulated sugar (for that perfect sweetness balance)
• 4 large eggs (room temperature eggs blend more smoothly into the batter)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1 cup all-purpose flour (sifted to ensure a light texture)
• 3/4 cup cocoa powder (Dutch-processed for a deeper chocolate flavor)
• 1/2 tsp salt (just a pinch to enhance all the flavors)
• 1/2 cup boozy apricot jam (homemade or a high-quality store-bought version)
• 1 cup dark chocolate chunks (because more chocolate is always better)

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium saucepan over low heat, melt the butter, then whisk in the sugar until fully combined. Remove from heat.
3. One at a time, whisk in the eggs, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract.
4. Sift together the flour, cocoa powder, and salt directly into the wet ingredients, folding gently until just combined to avoid overmixing.
5. Pour half of the batter into the prepared pan, then dollop with the boozy apricot jam and sprinkle half of the dark chocolate chunks over the top.
6. Cover with the remaining batter, smoothing the top, and scatter the rest of the chocolate chunks evenly across the surface.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: The brownies will continue to set as they cool, so don’t overbake.
8. Allow to cool completely in the pan on a wire rack before lifting out and slicing into squares. Tip: For clean cuts, use a hot knife wiped clean between slices.

Generously rich and fudgy, these brownies boast a delightful contrast between the deep chocolate and the tangy, boozy apricot jam. Serve them slightly warmed with a scoop of vanilla ice cream for an extra decadent dessert experience.

Boozy Apricot Jam Infused Vodka Cocktail

Mingle the rustic charm of homemade apricot jam with the crisp clarity of premium vodka in this Boozy Apricot Jam Infused Vodka Cocktail, a drink that marries simplicity with sophistication for an unforgettable sipping experience.

Ingredients

• 1 cup high-quality vodka (I find that a smooth, mid-range vodka works best here, allowing the apricot flavors to shine)
• 1/2 cup homemade apricot jam (store-bought can work in a pinch, but the depth of flavor in homemade is unparalleled)
• 1 tbsp fresh lemon juice (for that essential bright note)
• 1/2 cup sparkling water (chilled, to add a refreshing fizz)
• Ice cubes (plenty, to keep it frosty)
• Fresh apricot slices (for garnish, because we eat with our eyes first)

Instructions

1. In a cocktail shaker, combine the vodka and apricot jam. Shake vigorously for 30 seconds to ensure the jam is fully dissolved into the vodka.
2. Add the fresh lemon juice to the shaker, along with a handful of ice cubes. Shake again for another 30 seconds to chill the mixture thoroughly.
3. Strain the mixture into two chilled glasses filled with ice, dividing it evenly between them.
4. Top each glass with 1/4 cup of sparkling water, gently stirring to combine while preserving the bubbles.
5. Garnish each cocktail with a fresh apricot slice on the rim for a touch of elegance and a hint of what’s inside.

Lusciously smooth with a vibrant apricot sweetness balanced by the vodka’s clean finish, this cocktail is a toast to summer evenings. Serve it in coupe glasses for a retro vibe or over crushed ice for a more casual affair.

Conclusion

Great flavors await in these 12 boozy apricot jam recipes, perfect for adding a spirited twist to your preserves. Whether you’re a seasoned jam maker or trying your hand at it for the first time, there’s something here to delight your taste buds. Don’t forget to share which recipe you loved most in the comments and pin your favorites on Pinterest to spread the joy of homemade jam!