Apricot preserves are a sweet spread made by cooking whole or large pieces of apricot with sugar until thickened, typically with lemon juice added for acidity and to help set. Unlike apricot jam, which is cooked to a smooth, uniform texture from crushed fruit, preserves retain visible chunks of fruit and tend to be softer and less firmly set because apricots are relatively low in pectin. They are commonly spread on bread and scones, used as a glaze for roasted pork or chicken, folded into tarts and thumbprint cookies, and served alongside cheese as part of a cheese course.