Apricot Jam Recipe and how Jam makes it to the Wall at my Place
from Thomas Sixt
Hi, I am a German Chef 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. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
Table of Contents
1. Apricot Jam without preserving SugarApricots 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 yourselfWash the apricots, halve them, remove the pit, quarter them and place them in a bowl that can be covered. 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: 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 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. 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! 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! 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… 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 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.
|200||g||brown cane sugar|
|1||Stück||lemon juice (nur den Saft)|
Wash the apricots, cut in half, remove pit, cut fruits into quarters.
Add the sugar, lemon, rum, vanilla pulp and scraped vanilla pod and mix well.
Marinate the prepared apricots in the refrigerator overnight.
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.
6. Further Recommendations
We are looking forward to more spreads: