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Apricot (Marille in German) Jam

Apricot (Marille in German) Jam
© Julian Kutos
Home Food & Drinks Recipes Cooking Apricot Jam

Apricot Jam

Breakfast

Julian Kutos shows you how to enrich the most important meal of the day with a homemade jam.

Julian Kutos

Ingredients
1 kg pitted apricots
500 g jam sugar, or white granulated sugar
zest of one lemon
juice of 2 lemons
1 teaspoon(s) salt
  • Sterilise the jars, 1kg of apricots will make approx. 800g jam.
  • Wash and pit the apricots. Cut away any bad spots. Zest and squeeze the lemon with a zester. Put the pitted apricots, lemon juice and zest, salt and sugar in a pot. Puree the fruit mixture as desired with a hand blender. 
  • Bring the jam to the boil, then simmer for 5 to 10 minutes. After 5 minutes, do a jelly test. Take a spoonful of jam and place on a cool plate. If the jam sets and gels, it is ready. If it is still liquid, cook a little more.
  • Pour the hot jam into jars. Cover with lids and turn the jars upside down.  Then return to upright position to cool.
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