Breakfast & BrunchRecipemarksRecipes by Thomas Sixt

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

By 28. January 2018 No Comments
apricot jam filled in glass

OTHER LANGUAGES: deGerman

Apricots are very welcome in my kitchen. Today I present you my apricot jam, actually a 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 can be kept in the fridge for about 6-8 weeks, tastes deliciously sweet and sour and is usually eaten after 2 weeks. Here you go directly to the recipe apricot jam, my recipe berry jam is an additional tip for you. Good luck!

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.

Frische Aprikosen aufgeschnitten mit Kern auf einem Brett fotografiert. Foodbild © Thomas Sixt

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:

Aprikosenmarmelade gekocht, jetzt mit einem feinen Sieb passieren.

Apricot jam as it passes through: Use a fine hair sieve, the vanilla dots fit through! Food picture © 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.

Marmelade in das Glas einfüllen

Pour the jam into clean glasses after mixing and passing. Caution hot! Food picture © Thomas Sixt

Then close the jars tightly and let them cool in the refrigerator.

Hochformat selbst gemachte Aprikosenmarmelade im Glas

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!

Aprikosen Marmelade auf einem Croissant Nahaufnahme. Foodbild © Thomas Sixt

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!

Aprikose zur Ente schmeckt lecker, Marillenfruchtaufstrich als Soßen Ersatz. Foodbild © Thomas Sixt

Apricot fruit spread as a substitute for duck sauce. Food picture © Thomas Sixt

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…

Kunstwerk von 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 jam filled in glass
Apricot marmalade Recipe, Apricot Marmalade make by yourself
Votes: 1
Rating: 5
You:
Rate this recipe!
Rezept drucken
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
Servings
3 jam glass
apricot jam filled in glass
Apricot marmalade Recipe, Apricot Marmalade make by yourself
Votes: 1
Rating: 5
You:
Rate this recipe!
Rezept drucken
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
Servings
3 jam glass
Ingredients
  • 1 kg apricot
  • 200 g brown cane sugar
  • 1 Stück lemon juice nur den Saft
  • 4 cl Rum
  • 1 Stück vanilla beans
Servings: jam glass
Units:
Instructions
  1. Wash the apricots, cut in half, remove pit, cut fruits into quarters.
  2. Add the sugar, lemon, rum, vanilla pulp and scraped vanilla pod and mix well.
  3. Marinate the prepared apricots in the refrigerator overnight.
  4. 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.
Recipe Notes

5. Calories homemade apricot jam, fruit spread with apricots

Nutrition Facts
Apricot marmalade Recipe, Apricot Marmalade make by yourself
Amount Per Serving
Calories 443 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Sodium 29mg 1%
Potassium 1099mg 31%
Total Carbohydrates 102g 34%
Dietary Fiber 7g 28%
Sugars 95g
Protein 5g 10%
Vitamin A 130%
Vitamin C 60%
Calcium 9%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.

OTHER LANGUAGES: deGerman

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