Hi Michele. Yes you can can use any apricot jam. Sounds like you have some very lucky family and friends!!🎄

I am very late for Christmas cakes but I was ill and Must give bsome to those who always got them and expert them.
M’y Hassel has always been the glace. I strongly dislike the commercial glaze and wondered iif I make jam from dried appricots could I get a glaze from this jam?

Wien I Made thèse cakes in the part…I user to make 150 Smail cakes and always usée the commercial glaze bécause I pile lots of fruits and nuits over my cakes so I usually need lots….

Hi Priya 😀 It’s probably not enough on It’s own to give you super tasty ribs, here’s a nice recipe using Apricot jam:
https://www.splendidtable.org/recipes/apricotmustard-pork-bones-or-ribs
Thanks for dropping by!

Hi Norma 🙂 I use a pastry brush to generously brush warm glaze over the entire surface of the warm cake where the nuts and fruit will be placed and then place the fruit and nuts on immediately so they will stick there. Next, I use a pastry brush to brush the glaze (I sieve it for this, so it’s smooth) carefully all over the tops of the fruit and nuts so they are nice and shiny and that too helps them stay put. I hope this helps! Merry Christmas to you too!

Hello Glenys 🙂 Whilst the glaze is still warm I brush the cake with it using a pastry brush to help the fruit and/or nuts stay in place and then I brush it over the top of the fruit and/or nuts. When the glaze cools down it’ll go thick like Jam again so if you made it earlier on and it’s gone cold, reheat it over a low heat until it’s warm and at a nice consistency again. Also whilst hot I would sieve the glaze before brushing it overtop of fruit and nuts. I hope this helps!

Thanking you

Glenys New Zealand