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Apricot jam
A German breakfast classic that goes into jars all over the country as soon as ripe, soft apricots appear in high summer. The jam glows orange and tastes fruity and tart, while lemon and a little vanilla give it a warm, rounded note. On a plaited yeast loaf, in doughnuts and for brushing cake bases, it is hard to replace.
Kochzeit
40 min
Portionen
5
Zutaten
4
Nährwerte
pro Portion740 kcal
Kalorien
4 g
Eiweiß
0 g
Fett
177 g
Kohlenhydrate
Zubereitung
- 1
Sterilise five 250 ml screw-top jars and their matching lids in vigorously boiling water, then leave them to drain on a clean cloth.
- 2
Wash the apricots, halve them, take out the stones and cut the flesh into small cubes.
- 3
Squeeze the lemon. Slit the vanilla pod lengthways and scrape out the seeds.
- 4
Mix the diced apricots with the lemon juice, the vanilla seeds and the preserving sugar in a tall pan and leave them covered in a cool place until the fruit has drawn juice.
- 5
If you like, purée the mixture briefly with a stick blender, or leave it as it is for a chunky jam.
- 6
Bring everything to the boil while stirring and let it boil hard, skimming off the foam.
- 7
For the setting test, put a teaspoon of jam on a cold plate; if it firms up quickly, it is ready, otherwise bring it back to the boil briefly.
- 8
Fill the hot jam right up to the rim of the prepared jars, seal them at once and stand them on their lids.
- 9
Turn the jars the right way up again and leave them to cool completely.
