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!
Finest apricot jam with jelly sugar on a spoon refined with lavender.
Inhalt
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.
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
- 1 kg apricot
- 200 g brown cane sugar
- 1 Stück lemon juice nur den Saft
- 4 cl Rum
- 1 Stück vanilla beans
- 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.
5. Calories
6. Further Recommendations
Apricot tart with shortcrust pastryApricot 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
