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

apricot jam article pic
apricot jam filled in a glass

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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!

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
The finest apricot jam on the spoon refined 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.
Fresh apricots on a chopping board
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:
Pass apricot jam
After mixing and straining, pour jam into clean glasses. Caution hot! Food picture © food photographer Thomas Sixt
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 jam into the jar
After mixing and straining, pour jam into clean glasses. Caution hot! Food picture © food photographer Thomas Sixt
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.
Pour the apricot jam into a glass
Bottled marmalade in a glass. I always fill the glasses relatively full. Food picture © Thomas Sixt
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!
apricot jam croissant breat breakfast
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!
Duck breast with apricot sauce
Apricot fruit spread as a substitute for duck sauce. Food picture © Thomas Sixt
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…
illuminated apricot jam artwork from food artist and food photogapher © 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 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.

Servings 3 jam glass
Calories 443
Total Time 60 Min.
Make apricot jam yourself easy. In this article I show you my variant of apricot jam without preserving sugar. YES! Definitely try it out and also find out how apricot jam can be put on the wall seriously. Have fun reading and good luck…

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apricot jam article pic
apricot jam filled in a glass

Preparation Time

16 Min.

Cook Time

44 Min.

Ingredients

1 kg apricot
200 g brown cane sugar
1 Stück lemon juice (nur den Saft)
4 cl rum
1 Stück vanilla beans

Instruction

Apricots cut in half and pitted
Apricots cut in half and pitted ready for further processing

Wash the apricots, cut in half, remove pit, cut fruits into quarters.

Simmer the apricot jam
Let the apricot jam simmer

Add the sugar, lemon, rum, vanilla pulp and scraped vanilla pod and mix well.

Pass apricot jam

Marinate the prepared apricots in the refrigerator overnight.

apricot jam filling

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.

5. Calories

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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