OTHER LANGUAGES: German
Here I show you my recipe Apricot Jam 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!
Another tip from me is my recipe apricot jam cooked only with brown cane sugar.
1. Preparing Apricot Jam with preserving Sugar – Shopping and Preparation
1.1 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:
- lemons (aha, that’s where the fine acid comes from)
- vanilla beans
- jam sugar 2 : 1 (2 parts fruit – 1 part sugar)
You should have the following tools and accessories in the kitchen:
- jam jars
- large saucepan
- sharp knife
- wooden spoon
- lemon squeezer
- grater for lemon zest
- vinegar essence or other strongly acidic vinegar
- clean kitchen towels
- hand blender
1.2 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.
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
3. Apricot Jam – the Recipe
So, enough of explaining and preparing. 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..
OTHER LANGUAGES: German