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Fine apricot jam with lavender
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5 from 8 votes
Apricot Jam Recipe with Jelly Sugar
Fine recipe for jam with apricots. Make your own apricot jam with step by step instructions. Delicious jam with preserving sugar with a long shelf life.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Breakfast, Desserts and Sweets
Cuisine: Bavarian Recipes, German Recipes
Keyword: Gluten Free Recipes
Servings: 10 Jars
Calories: 443kcal
Author: Thomas Sixt
  • 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
  • Clean heat-resistant jars well for the jam.
    Glaeser für Aprikosenmarmelade vorbereiten
  • Rinse the glasses well with vinegar essence. This prevents the infestation of mould.
    Essig in Marmeladenglas
  • Wash the apricots well under running water.
    Waschen von Aprikosen
  • Halve the washed apricots.
    Aprikosen halbieren
  • Using light pressure, remove the apricot kernel from the half of the apricot with your fingers.
    Entfernen vom Aprikosenkern
  • Cut all apricots in half, stone and place ready.
    Aprikosen halbiert und entsteint
  • Grate the lemon zest or lemon grater from the lemon peel with a grater.
  • Squeeze the lemons for lemon juice.
    Zitronen auspressen
  • 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.
    Mark aus einer Vanilleschote
  • Pour the lemon juice, lemon dust, vanilla pulp and scraped vanilla pod into the pot.
    Vanille und Zitronenschale fertig
  • Add the prepared and pitted apricot halves.
    Aprikosen mit Zitronenabrieb und Vaninneschote
  • Use gelling sugar 2:1: here 3 kg apricots and 1.5 kg gelling sugar.
    Gelierzucker 2 zu 1
  • Add the jam sugar to the apricots, lemon juice, lemon grater and vanilla in the pot.
    Gelierzucker Aprikosenmarmelade
  • Slowly bring the apricots and other ingredients to the boil while stirring.
    Kochen Aprikosenmarmelade
  • Simmer the apricots on a low heat for about 20 minutes until the fruit is tender.
    Aprikosenmarmelade köcheln
  • Finely chop the jam with a hand blender. You can take out the vanilla beans that have been boiled along with the jam beforehand.
    Aprikosenmarmelade mit dem Stabiler bearbeiten.
  • 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.
    Aprikosenmarmelade in Glas gefüllt
  • Quickly close the jars with the hot jam so that a vacuum is created and the jam remains sterile.
    Verschlossene und offene Marmeladengläser
  • Finest apricot jam is now ready for you and all your loved ones. Enjoy your meal!
    Aprikosenmarmelade fertig gekocht

4. Calories Marmalade from Apricots

Nutrition Facts
Apricot Jam Recipe with Jelly Sugar
Amount Per Serving
Calories 443 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Sodium 29mg1%
Potassium 1099mg31%
Carbohydrates 102g34%
Fiber 7g29%
Sugar 95g106%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.

5. More Recipes with Apricots

Apricot tart with shortcrust pastry
Apricot tart with puff pastry
Apricot cake with sponge mixture
Apricot jam without preserving sugar