Apricot jam is a delicious treat that can be prepared quickly and easily. This homemade jam tastes wonderfully fruity and goes perfectly with fresh bread, croissants or as a sweet addition to yoghurt and desserts.
With this recipe, you can make an aromatic jam from dried apricots that preserves the taste of summer all year round. A simple fruit spread with natural sweetness that is not only delicious but also versatile – uncomplicated, inexpensive and full of fruit!
Ingredients for this recipe
Before you begin, here are the ingredients you will need for this recipe. The exact quantities are listed in the recipe card at the end of the article!
Dried apricots: The base, intensely aromatic and naturally sweet.
Preserving sugar 2:1: For gelling and a pleasant sweetness.
Lemon juice: Adds freshness and brings out the aroma
. Water: For soaking and puréeing to achieve the right consistency.
You are also welcome to use filtered water if you do not trust your tap water.
Optional: A hint of vanilla or cinnamon for extra flavour.
Preparation
Place the dried apricots in a bowl, cover with water and leave to soak overnight. This will soften them and allow their full flavour to develop.
Place the soaked apricots and the soaking water in a high-powered blender or blend with a hand blender until the desired consistency is achieved. Depending on your preference, the jam can be chunky or smooth.
A hint of vanilla or cinnamon can give the jam a special flavour. If the jam becomes too thick, it can be diluted with a little water.
Place the apricot mixture in a saucepan, mix in the jam sugar and lemon juice and bring to the boil, stirring constantly. Simmer over a low heat for approx. 5-10 minutes until the mixture thickens. Stir regularly to prevent it from burning.
Pour the hot jam into sterilised jars, seal them immediately and turn them upside down. This creates a vacuum, which extends the shelf life.
Sterilisation option: You can sterilise the jam jars in a preheated oven at 150 degrees (top and bottom heat) for 10 minutes.
Allow to cool and store in a dark, cool place. The jam will keep for approximately 3 months.
Variations
Instead of dried apricots, other dried fruits such as figs or dates can also be used. For an exotic touch, a dash of Amaretto or orange liqueur can be added.
Serving suggestions
Perfect as a spread, to enhance yoghurt or as a filling for cakes and pastries. Also tastes delicious as a topping for pancakes or waffles.
Frequently asked questions Can I use fresh apricots?
Yes, but you will need to adjust the amount of water, as fresh apricots contain more moisture. How long does the jam keep? Unopened, it will keep for approx. 3 months in a cool, dark place. Once opened, store in the refrigerator and consume within a few weeks. Can I use regular sugar? Yes, but you will need a gelling agent such as pectin to achieve the right consistency.
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recipe card
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Aprikosenmarmelade aus getrockneten Aprikosen
Equipment
- Zauberstab
Ingredients
- 300 g Aprikosen getrocknet
- 130 g Gelier-Zucker 2:1
- 1 Spritzer Zitronensaft
- 700 ml Wasser
Instructions
- Aprikosen über Nacht in Wasser einweichen.
- Aprikosen mit dem Wasser mit einem Zauberstarb oder in einem Hochleistungsmixer auf die gewünschte Konsistenz pürieren.
- Die Fruchtmasse mit Gelierzucker und dem Zitronensaft in einen Topf geben, aufkochen und offen bei schwacher Hitze ca. 5-10 Min. einkochen lassen, bis ein dickflüssiges Fruchtmus entstanden ist. Dabei hin und wieder umrühren.
- Die Marmelade noch heiß in das sauber ausgespülte Schraubglas füllen, dieses fest verschließen.
- Erkalten lassen und genießen. An einem dunklen kühlen Ort hält die Aprikosen-Marmelade ca. 3 Monate.
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