Apricot Jam Recipe Without Jam Sugar

Name: Apricot Jam Without Preserving Sugar | Thomas Sixt
Prep time: 44 min
Cook time: 16 min
Total time: 60 min
Yield: 3
Ingredients: apricots 1 kg; brown can sugar 200 g; Lemon 1 Piece; rum 4 cl; vanilla beans 1 Pieces

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

Today I present you my apricot jam without gelling sugar recipe.

Apricots are always welcome on my breakfast table.

This jam is a fine fruit spread without a long shelf life.

Sugaring fruit spreads is a no-go for me, because nowadays I don’t cook for a year or longer, but out of pleasure in the fruit and the homemade.

I prefer to use raw cane sugar. I like this sugar because it comes to us unrefined.

My apricot jam, which is called apricot jam in Bavaria and Austria, can be stored in the refrigerator for about 6-8 weeks.

Mine is usually eaten faster.

Good succeed!

Table of Contents

1. Prepare Apricot Jam Without Jam Sugar
2. Cook the Apricot Jam Yourself
3. Jam Isn’t Just on Bread, It’s Even On My Wall!
4. Recipe Apricot Jam
5. Calories and Nutritional Values
6. Other Recommendations With Apricots
7. More Sweet Spreads

1. Prepare Apricot Jam Without Jam 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 they go into my glass :-).

Brown sugar made from sugar cane is considered healthier than white industrial sugar.

2. Cook the Apricot Jam Yourself

Please wash the apricots, cut in half, remove the core, quarter and then place in a bowl that can be covered.

Fresh apricots cut open with the pit photographed on a board. Food picture © Thomas Sixt — My apricots look delicious, I love apricots for their colour, taste and high fiber content.

Once in the bowl, I now add brown raw cane sugar, vanilla pulp + pod, some lemon juice and a shot of rum and stir in the apricots lovingly.

Cover the apricots with the lid and let them marinate overnight in the fridge.

Let the apricots marinate overnight for the perfect taste!
Preparation tip from chef Thomas Sixt

The next day, cook the apricots in a saucepan or in the Thermomix for a maximum of 35 minutes.

Then I mix up the wonderful fruit mix. In the Thermomix even the vanilla pod is crushed!

Finally, the apricot jam is passed through a fine hair sieve:

Pass the apricot jam — After mixing and straining, pour the jam into clean jars. Caution hot! Food picture © food photographer Thomas Sixt

Carefully pour the apricot jam into clean jars.

I like to use a spatula for this so that there are no leftovers in the pan.

Pour jam into the jar — After mixing and straining, pour the jam into clean jars. Caution hot! Food picture © food photographer Thomas Sixt

Close the jars tightly and leave to cool in the fridge.

Pour the apricot jam into a jar — Bottled jam in a jar. I always fill the glasses relatively full. Food picture © Thomas Sixt

3. Jam Isn’t Just on Bread, It’s Even On My Wall!

The homemade apricot jam is preferred on the croissant YES! MHHH delicious!

Apricot jam on a croissant close-up. Food picture © Thomas Sixt — My apricot jam on a croissant for breakfast. Incidentally, photographed with the iPhone® 6. Food picture © Thomas Sixt

Since my apricot jam tastes sweet and sour, it goes well with game and poultry.

Here’s a duck breast with side dishes and apricots… I put the blue decoration in the jam with red cabbage juice (points), then pull it through with a chopstick!