Apricot Jam Recipe Without Jam Sugar
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.
Table of Contents
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 :-).
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.
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:
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.
Close the jars tightly and leave to cool in the fridge.
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!
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!
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…
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.
Prepare simple instructions for apricot jam without jam sugar.
|200||g||brown can sugar|
|1||Piece||Lemon (just the juice)|
Wash the apricots, cut in half, remove the core, cut the fruit into quarters.
Add the sugar, lemon, rum, vanilla pulp and scraped vanilla bean and mix well.
Leave the prepared apricots to marinate in the fridge overnight.
Boil the prepared apricots for 35 minutes until soft and blend.
Now quickly pass through a hair sieve. Caution hot!
Pour into clean glasses. Seal jars and let cool in the fridge.
5. Calories and Nutritional Values
6. Other Recommendations With Apricots
7. More Sweet Spreads
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