Apricot Jam Recipe Without Jam Sugar

Apricot jam

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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!

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
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!

Duck breast with apricot sauce
Apricot fruit spread as a substitute for duck sauce. Food picture © Thomas Sixt

This is how the apricot jam makes it onto my wall:

As the last picture I show you a work of art from me, a unique piece!

It’s a dimmable light installation, I won’t tell you more…

Artwork by Thomas Sixt
Apricot jam as a work of art. Here is my picture, one-off, price on request! Food picture © Thomas Sixt

4. Recipe Apricot Jam

Here you can find my instructions.

Feel free to leave me a comment or kitchen gossip at the bottom of the page!

Apricot Jam Without Jam Sugar

Cooked, photographed and written down by chef Thomas Sixt.

Servings 3
Calories 555
Total Time 60 Min.
Preparation Time 44 Min.
Cook Time 16 Min.

Prepare simple instructions for apricot jam without jam sugar.

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Apricot jam
Recipe picture apricot jam which is called apricot jam in Austria


1 kg apricots
200 g brown can sugar
1 Piece Lemon (just the juice)
4 cl rum
1 Pieces vanilla beans


Apricots halved and stoned
Apricots halved and pitted ready for further processing

Pit apricots

Wash the apricots, cut in half, remove the core, cut the fruit into quarters.

Simmer the apricot jam
Let the apricot jam simmer, picture with wooden spoon

Marinate apricots

Add the sugar, lemon, rum, vanilla pulp and scraped vanilla bean and mix well.

Leave the prepared apricots to marinate in the fridge overnight.

Pass the apricot jam
Strain the apricot jam.

Cook Marmelade

Boil the prepared apricots for 35 minutes until soft and blend.

Now quickly pass through a hair sieve. Caution hot!

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

Bottle jam

Pour into clean glasses. Seal jars and let cool in the fridge.


5. Calories and Nutritional Values

6. Other Recommendations With Apricots

Apricot tart with shortcrust pastry
Apricot tart with puff pastry
Apricot cake with batter

7. More Sweet Spreads

Comments, Cooking Questions and Answers

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