Apricot Jam Recipe, Classic Variant with Jelly Sugar

Name: Apricot Jam with Jelly Sugar
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10
Ingredients: apricots 3 kg; jelly sugar 1,5 kg; lemons 3 pc; vanilla beans 2 pc

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Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

Here I show you my Apricot Jam Recipe 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!

Table of Contents

1. Recipe Apricot Jam
2. Nutritional Values
3. Shopping List Apricot Jam with Preserving Sugar
4. Variant Ideas for Apricot Jam
5. More Recipe Ideas

1. Recipe Apricot Jam

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.

Apricot Jam with Jelly Sugar

Cooked, photographed and written down by chef Thomas Sixt.

Servings 10

Calories 443

Total Time 50 Min.

Preparation Time 30 Min.

Cook Time 20 Min.

Simple guide for preserving apricot jam.

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Ingredients

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

Instruction

Prepare glasses for apricot jam — Prepare well-washed, heat-resistant jars for apricot jam

Prepare jars

Clean heat-resistant jars well for the jam.

Vinegar in jam jar — Disinfect the jam jar with vinegar

Disinfect jars

Rinse the glasses well with vinegar essence.

This prevents the infestation of mould.

Washing apricots — Wash the apricots well to remove dust and other particles.

Wash apricots

Wash the apricots well under running water.

Halve the apricots so that the core is exposed

Halve apricots

Halve the washed apricots.

Removing the apricot kernel — Loosen and remove the apricot kernel with your hands

Pit apricots

Using light pressure, remove the apricot kernel from the half of the apricot with your fingers.

Apricots cut in half and pitted ready for further processing

Apricots ready

Cut all apricots in half, stone and place ready.

Prepare lemon peel

Grate the lemon zest or lemon grater from the lemon peel with a grater.

Prepare lemon juice

Squeeze the lemons for lemon juice.

Pulp from a vanilla pod — The pulp is scraped from vanilla pods

Prepare vanilla

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.

Vanilla and lemon peel ready — Lemon zest and vanilla pulp plus vanilla pod ready for boiling

Provide ingredients

Pour the lemon juice, lemon dust, vanilla pulp and scraped vanilla pod into the pot.

Apricots with lemon zest and vanilla pod — Cleaned fresh apricots without a core with lemon zest and scraped out vanilla pod plus the vanilla pulp in the pot for the apricot jam

Add apricots

Add the prepared and pitted apricot halves.

Preserving sugar 2 to 1 — Preserving sugar 2: 1

Gelling sugar

Use gelling sugar 2:1:

Here 3 kg apricots and 1.5 kg gelling sugar.

Preserving sugar apricot jam — Preserving sugar with halved apricots, lemon juice, lemon zest and vanilla in a saucepan

Add sugar

Add the jam sugar to the apricots, lemon juice, lemon grater and vanilla in the pot.

Cooking apricot jam — For apricot jam, heat the pot strongly

Boil apricots

Slowly bring the apricots and other ingredients to the boil while stirring.

Simmer the apricot jam — Let the apricot jam simmer, picture with a wooden spoon

Simmer Apricots

Simmer the apricots on a low heat for about 20 minutes until the fruit is tender.

Process the apricot jam with the stabilizer. — Puree the cooked apricot jam

Mix

Finely chop the jam with a hand blender.

You can take out the vanilla beans that have been boiled along with the jam beforehand.

Apricot jam filled in glass — Pour the apricot jam into the jars

Filling

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.

Sealed and open jam jars — Apricot jam in a jar, some jars are already closed.

Close jars

Quickly close the jars with the hot jam so that a vacuum is created and the jam remains sterile.

Apricot jam ready-cooked — Apricot jam ready to eat and finely served with lavender.

Serve

Finest apricot jam is now ready for you and all your loved ones. Enjoy your meal!

Video

2. Nutritional Values

3. Shopping List Apricot Jam with Preserving Sugar

3.1 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

3.2 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.

4. Variant Ideas for Apricot Jam

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