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Aprikosenmarmelade aus getrockneten Aprikosen – Einfaches Rezept
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Apricot Jam from Dried Apricots

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Apricot jam from dried apricots is an intensely fruity spread made with just four ingredients, and it works in any season. The dried fruit is soaked overnight, blended and briefly simmered with preserving sugar. No stoning, no season, 100 % fruit.
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Prep Time 24 hours
Cook Time 15 minutes
Servings: 4 Jars
Course: Kitchen Basics
Cuisine: German
Calories: 306
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 300 g dried apricots
  • 130 g preserving sugar 2:1
  • 1 splash lemon juice
  • 700 ml water

Equipment

  • 1 Hand blender or high-speed blender
  • 1 Saucepan
  • 1 Screw-top jars

Method
 

  1. Soak the dried apricots in the water overnight.
  2. Blend the apricots together with their soaking water using a hand blender or a high-speed blender until the desired consistency is reached.
  3. Put the fruit purée, the preserving sugar and the lemon juice into a saucepan, bring to the boil and simmer uncovered over a low heat for approx. 5 to 10 minutes until a thick fruit spread has formed. Stir occasionally.
  4. Fill the hot jam straight into the sterilised jars and seal them tightly.
  5. Leave to cool completely. Stored in a dark, cool place the apricot jam keeps for approx. 3 months.

Nutrition

Calories: 306kcalCarbohydrates: 78gProtein: 3gFat: 0.4gSaturated Fat: 0.01gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 16mgPotassium: 870mgFiber: 5gSugar: 71gVitamin A: 2703IUVitamin C: 1mgCalcium: 47mgIron: 2mg

Notes

Sterilising: sterilise the jars for 15 minutes in an oven preheated to 120 °C. Boil lids and rubber rings separately in water for 3 minutes.
Once opened, keep in the fridge and use within 2 to 3 weeks.

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