Apricot Jam Recipe and how Jam makes it to the Wall at my Place

apricot jam article pic

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Today I present you my Apricot Jam recipe. Apricots are a welcome addition to my breakfast table. Apricot jam is a fine fruit spread without a long shelf life.

The sugaring of jam is a NoGo for me, because nowadays I don’t cook for a year or longer, but for the pleasure of the fruit and the homemade.

I only use raw cane sugar for my jam. I like this sugar because it comes to us unrefined.

My apricot jam, which is called apricot jam in Bavaria and Austria, can be kept in the refrigerator for about 6-8 weeks.

Let’s see how long the jam stays with you in the fridge, mine is mostly eaten after 2 weeks.

I wish you good success in cooking jam. Good luck!

Fine apricot jam with lavender

Finest apricot jam with jelly sugar on a spoon refined with lavender.

1. Apricot Jam without preserving Sugar

Apricots are called apricots in Bavaria and Austria. Season from June, apricots that you can find in the supermarket from December to March come from overseas. I always let the taste decide and if the apricots are not too sweet, then these come into my glass :-).

2. Make Apricot Jam step by step yourself

Wash the apricots, halve them, remove the pit, quarter them and place them in a bowl that can be covered.

Frische Aprikosen aufgeschnitten mit Kern auf einem Brett fotografiert. Foodbild © Thomas Sixt

My apricots look delicious, I love apricots because of their colour, taste and high fibre content.

Once in the bowl, I add brown raw cane sugar, vanilla pulp + pod, a little lemon juice and a Stamperl of rum and mix the apricots lovingly. Closed with a lid, the apricots can now marinate overnight in the refrigerator.

Marinate the apricots overnight and the taste will be perfect!

The next day cook in the apricots in a pot or in the Thermomix for a maximum of 35 minutes. Then I mix the wonderful fruit mix. In the Thermomix even the vanilla pod is crushed! Finally, the apricot jam is passed through a fine hair sieve:

Aprikosenmarmelade passieren

Apricot jam as it passes through: Use a fine hair sieve, the vanilla dots fit through! © Food Photographer Thomas Sixt

Now carefully pour the jam into clean glasses. I like to use a dough scraper so that no leftovers remain in the pot.

Pour the jam into the jar

Pour the jam into clean glasses after mixing and passing. Caution hot! Food picture © Food Photographer Thomas Sixt

Then close the jars tightly and let them cool in the refrigerator.

Fill apricot jam in glass

Bottled Marmealde in a glass. I always fill the glasses realtically. Food picture © Thomas Sixt

Bottled Marmealde in a glass. I always fill the glasses realtically. Food picture © Thomas Sixt

3. Apricot Jam not only comes on Bread, with me even on the Wall!

The homemade apricot jam comes preferably on the Croissant JA! MHHH delicious!

Aprikosen Marmelade auf einem Croissant Nahaufnahme. Foodbild © Thomas Sixt

My apricot jam on a croissant for breakfast. By the way, photographed with the iPhone® 6. Food picture © Thomas Sixt

As my apricot jam tastes sweet and sour, it goes very well with game and poultry. Here a duck breast with side dishes and apricot… the blue decoration in the jam I have set with red cabbage juice (dots), then with a chopstick pull through!

Entenbrust mit Aprikosensauce

Apricot fruit spread as a substitute for duck sauce. Food picture © Thomas Sixt Food Photographer

So the apricot jam makes it to my wall: As the last picture I show you a work of art of mine, a unique piece! It’s a dimmable light installation, that’s all I can tell you…

Kunstwerk von Thomas Sixt

Apricot jam as a work of art. Here my picture, single piece, price on request! Food picture © Thomas Sixt

Wish you good luck cooking your jam!

4. Recipe Apricot Jam

apricot jam article pic
Print Recipe
5 from 3 votes
Apricot marmalade Recipe, Apricot Marmalade make by yourself
Delicious recipe for apricot jam. Make your own apricot jam with step by step instructions. Delicious fruit spread without preserving sugar.
Prep Time16 mins
Cook Time44 mins
Total Time1 hr
Course: Breakfast, Desserts and Sweets
Cuisine: Bavarian Recipes, German Recipes
Keyword: Gluten Free Recipes
Servings: 3 jam glass
Calories: 443kcal
Author: Thomas Sixt
Ingredients
  • 1 kg apricot
  • 200 g brown cane sugar
  • 1 Stück lemon juice nur den Saft
  • 4 cl Rum
  • 1 Stück vanilla beans
Instructions
  • Wash the apricots, cut in half, remove pit, cut fruits into quarters.
    Aprikosen halbiert und entsteint
  • Add the sugar, lemon, rum, vanilla pulp and scraped vanilla pod and mix well.
    Aprikosenmarmelade köcheln
  • Marinate the prepared apricots in the refrigerator overnight.
    Aprikosenmarmelade passieren
  • Cook the prepared apricots for 35 minutes until soft and mix well. Now pass quickly through a hair sieve and fill into clean glasses. Close the glasses and let them cool in the fridge.
    apricot jam filling
Notes

5. Calories

Nutrition Facts
Apricot marmalade Recipe, Apricot Marmalade make by yourself
Amount Per Serving
Calories 443 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Sodium 29mg1%
Potassium 1099mg31%
Carbohydrates 102g34%
Fiber 7g29%
Sugar 95g106%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.

6. Further Recommendations

Apricot tart with shortcrust pastry
Apricot tart with puff pastry
Apricot cake with sponge mixture
We are looking forward to more spreads:
Apricot jam without preserving sugar
berry jam
Strawberry jam with preserving sugar
 
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Author: Thomas Sixt

Hi, I am a German Chef, Cookbook Author and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Let yourself be inspired and enjoy good food. If you have any cooking questions, please use the comment function at the end of each article and recipe. I wish Thomas Sixt Good Luck!