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Apricot jam

Mhmm… this apricot jam tastes like summer! The sweet spread not only tastes deliciously fruity and fresh, it also looks absolutely like summer with its golden yellow color! Strawberry jam is yes the classic on the breakfast tables, but how about a little variety?

Make apricot jam yourself

You should definitely slather a few spoonfuls of apricot jam on your bread…or croissant…or stir a spoonful into your yogurt. There are so many ways to enjoy apricot jam. With cream cheese or even better, with a dollop of creamy labneh on a crusty bun – it tastes just heavenly!

Before you can enjoy the sweet, lightly spritzed spread, you’ll need to prepare it. It’s not as time-consuming as you might think. The most work you’ll probably have to do is pick the apricots! There is no apricot tree within picking distance anyway? There you have had luck again. Since there is no other way, you can get some from the market or the supermarket.

When you’re sitting in front of your bucket of fresh apricots, all you need is a small knife and a bowl for the yellow fruit. Wash, halve, pit – that’s it! You can, of course, cut the apricots even smaller if you like. They fall apart during cooking anyway, so it’s enough for me to cut them in half.

To cook the apricot jam in the classic way you only need a few ingredients. The apricots you have already prepared for the entire recipe you need:

  • Apricots, fresh and pitted
  • Gelling sugar 2:1
  • Lemon, untreated and preferably organic
  • Vanilla bean

And that’s it! That’s why I love preserving jams – they only need a handful of ingredients, they’re ready in a few minutes and you can then enjoy them all year round. As a small gift, a jar of apricot jam also makes a pretty good gift. Just tie a colorful bow around the jar.

Refine jam

Is the jam still too chunky for you after boiling down? Then you can simply puree it finely with a hand blender. And if you like it really velvety, pass it through a sieve afterwards. But actually pureeing is enough.

Not only the consistency can be varied, but also the ingredients. You can refine the apricot jam by experimenting a bit and changing or adding ingredients:

  • Rose petal or orange blossom water
  • Tonka bean
  • Cinnamon
  • Cardamom
  • Cloves
  • Turmeric
  • Ginger
  • Lime or orange
  • Rum or sherry

So there are a lot of ways to tweak or vary your apricot jam.

Apricot jam or apricot jam?

This apricot jam is actually not a jam but a marmalade. Fresh apricots are processed in the fruity spread, but only fruit spreads made from citrus fruits such as oranges, grapefruits or lemons may now be officially called jam. There is even an official jam regulation of the EU, which regulates how high the fruit and sugar content must be.

Briefly explained – the difference:

  • Jam may be made only from citrus fruits such as lemons, oranges or grapefruits.
  • Jam is prepared from all other fruits such as stone fruits or berries.
  • Jelly is boiled down only from fruit juice.

But now you know enough – off to the apricots and test the quick and easy recipe!

Tip: Make the delicious apricot cake from the sheet with the jam – delicious!

Apricot jam recipe

Brötchen mit Frischkäse und Aprikosenmarmelade, serviert auf einem Frühstückstisch.
Print Recipe Rezept speichern
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6 Glasses
Calories 424


  • 6 sterile preserving jars (250 ml each)


  • 1,2 Kg fresh apricots
  • 1 Organic lemon
  • 1 Vanilla bean
  • 500 g Gelling sugar 2:1


  • Wash, pit and quarter the apricots.
  • Now weigh apricots so you can determine the exact ratio to the preserving sugar.
  • Wash the lemons, grate the peel and squeeze out the juice.
  • Cut vanilla bean lengthwise and carefully scrape out the vanilla pulp.
  • Place apricots with lemon zest and juice, vanilla pulp, and preserving sugar in a saucepan and bring to a boil over medium heat, stirring.
  • Simmer apricot jam for about 10-15 minutes, stirring, until fruit breaks down.
  • Make a gelatinization test: Pour some of the mixture onto a cold plate and gently tilt the plate back and forth. You will see the consistency. Continue cooking if the jam is still too liquid.
  • While still hot, pour apricot jam directly into sterile jars, seal tightly and allow to cool.
  • If you don't like chunks in your jam, you can puree it and pass it through a strainer before bottling.


Recipe contains affiliate links.


Calories: 424kcal | Carbohydrates: 104g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 2mg | Potassium: 543mg | Fiber: 5g | Sugar: 99g | Vitamin A: 3856IU | Vitamin C: 30mg | Calcium: 31mg | Iron: 1mg

Also be sure to try the raspberry pomegranate jam!

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