OTHER LANGUAGES: 
German
Here I show you my recipe Apricot Jam prepared in the classic way with preserving sugar. Since the fruits remain completely in the jam, it is an apricot jam.
Apricot jam is a classic in Austria. But elsewhere, too, one loves the noble, sweet taste. The popularity comes from the fine balance of sweetness and acidity of the fruit, where you can taste the sun.
Cooked with jam sugar, the jam has a shelf life of more than one year, and sterility is a prerequisite for preparation. So you have a tasty spread for your breakfast table in stock for a long time. If not, then you’ll have to cook new jam and it’s great fun!
Here now the step by step instruction with many photos. I wish you good luck!
Another tip from me is my recipe apricot jam cooked only with brown cane sugar.
Inhalt
1. Preparing Apricot Jam with preserving Sugar – Shopping and Preparation
Apricot jam ready to eat and finely served with lavender. © Food Photographer Thomas Sixt
1.1 Ingredients and Shopping List
Apricots are called apricots in Bavaria and Austria. The season starts in June. Apricots you find in the supermarket from December to March come from overseas.
I recommend the following ingredients:
- apricots
- lemons (aha, that’s where the fine acid comes from)
- vanilla beans
- jam sugar 2 : 1 (2 parts fruit – 1 part sugar)
All ingredients for the apricot jam at a glance, the preserving sugar is added 🙂
You should have the following tools and accessories in the kitchen:
- jam jars
- large saucepan
- sharp knife
- wooden spoon
- scoop
- lemon squeezer
- grater for lemon zest
- vinegar essence or other strongly acidic vinegar
- clean kitchen towels
- hand blender
1.2 Preparation and Hygiene
At this point I would like to refer you explicitly to the hygiene of the preparation. Only if everything is sterile, you achieve a result which is durable over 1 year!
- I like to use jam jars several times. Therefore I clean the jars thoroughly before filling.
- In addition, I use a strong vinegar, from which I put 2-3 tablespoons into the empty glasses, screw the lid on or close with a lever. Then I shake the glasses, so that the acid is distributed everywhere inside. Then I open the glass again and pour the rest away from the vinegar.
- When filling the jars with the hot finished jam something goes wrong and stains the edge and the glass. This I wipe with a new kitchen cloth or wet kitchen paper quickly clean again. Especially the edge of the closure has to be picobello clean.
2. Variants
In my recipe I add lemon zest, lemon juice and vanilla to the jam.
Here are some more suggestions to complement the jam and for the kick on the palate:
- some amaretto or rum
- some Grand Manier or Cointreau
- some orange peels – fine as zest or coarse to fish out after cooking
- some lavender blossoms – only the individual blossoms on the panicle or in the tea egg cooked and then removed again
- some fresh rosemary – the needles very finely chopped or remove the twig after cooking again
Finest apricot jam ready on a spoon, decorated with lavender © Foodphotographer Thomas Sixt
3. Apricot Jam – the Recipe
So, enough of explaining and preparing. Now it goes to the preserves 😉
Have fun, it’s not difficult, I promise!
Soon you will have a great spread for a long time, which you can also use for salad dressings (hmm… e.g. green salad, goat cheese, orange fillets, walnut and apricot jam with mustard in the dressing), cake supplement, meat marinade etc..
- 3 kg apricots
- 1,5 kg jelly sugar jam sugar 2:1
- 3 pc lemons juice and lemon abrasion from the peel of organic lemons
- 2 pc vanilla beans
- Clean heat-resistant jars well for the jam.
- Rinse the glasses well with vinegar essence. This prevents the infestation of mould.
- Wash the apricots well under running water.
- Halve the washed apricots.
- Using light pressure, remove the apricot kernel from the half of the apricot with your fingers.
- Cut all apricots in half, stone and place ready.
- Grate the lemon zest or lemon grater from the lemon peel with a grater.
- Squeeze the lemons for lemon juice.
- Scrape the pulp from fresh vanilla beans: Press the vanilla pod flat with a knife, then cut it open and scrape the pith of the pod away from your fingers.
- Pour the lemon juice, lemon dust, vanilla pulp and scraped vanilla pod into the pot.
- Add the prepared and pitted apricot halves.
- Use gelling sugar 2:1: here 3 kg apricots and 1.5 kg gelling sugar.
- Add the jam sugar to the apricots, lemon juice, lemon grater and vanilla in the pot.
- Slowly bring the apricots and other ingredients to the boil while stirring.
- Simmer the apricots on a low heat for about 20 minutes until the fruit is tender.
- Finely chop the jam with a hand blender. You can take out the vanilla beans that have been boiled along with the jam beforehand.
- Now carefully pour the prepared apricot jam into the heat-resistant glasses using a ladle while boiling hot. You can also fill the jam into a beak cup and then pour into the glasses. Clean the edges of the jars well with a new, clean cloth.
- Quickly close the jars with the hot jam so that a vacuum is created and the jam remains sterile.
- Finest apricot jam is now ready for you and all your loved ones. Enjoy your meal!
4. Calories Marmalade from Apricots
5. More Recipes with Apricots
Apricot tart with shortcrust pastryApricot tart with puff pastry
Apricot cake with sponge mixture
Apricot jam without preserving sugar
- All Recipes by German Chef Thomas Sixt
- Breakfast & Brunch
- Current and New Recipes
- Jam Recipes for the boiling down
OTHER LANGUAGES: German