Ingredients
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1 kg Apricot
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500 g Gelling sugar 2:1
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1/2 lemon's Lemon juice
Directions
Apricots are much beloved by the Viennese. Apricot jam is the irreplaceable ingredient of the legendary Sachertorte, apricots are honored by the traditional festival in Wachau, they are used for schnapps, nectar, and, again, jam. The classic Viennese breakfast is a flavorful coffee, a Semmel roll, butter, and apricot jam! I mean, it’s everywhere. Literally everywhere. Austrians even have a different name for an apricot – die Marille while Germans call is simply die Aprikose.
Apricot jam is called Marillenkonfitüre или чаще Marillenmarmelade. You won’t find a jam in Austria that wouldn’t have any perfectly-shaped berries or small pieces of fruit. Here, berries and fruits and first mashed and only then cooked with sugar to produce smooth and silky jam that would make a perfect spread. Farmers often add apricot schnapps to make jams last longer but such jams aren’t available in a store.
Marillenmarmelade is made with jam sugar. Here, they offer jam sugar with 2:1 and 3:1 sugar-to-pectin ratio. Pectin will thicken the jam, so you can add less sugar.
Austrian jam is super easy and takes about 15 minutes to make. I often make small batches using leftover apricots.
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Steps
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1
Done
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Stone the apricots. Remove all bad smutty sports, if any. |
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2
Done
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Transfer the puree to a pot. Add the jam sugar and lemon juice, combine. |
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3
Done
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Bring to a boil. Stirring, cook for 5-6 min (or according to the directions on the label). Spoon a bit of the jam on the cold plate and tilt it vertically - if the jam runs slow, it’s set. |
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4
Done
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Pour the hot jam into jars. Close with a lid and turn the jars upside down to seal. Leave for 10 min. |
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5
Done
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Store in a cool dark place for up to 1 year. Once opened, keep in the fridge. |
