I know, I know… I have been very unreliable recently with my posting here. Don’t worry, the reason for my prolonged absence is nothing serious or bad, no, in fact I have been planning some things here, which I hope to unveil in the weeks to come. That means I have a surprise for you, and I will keep you in the loop. Also, please excuse the recent website connection issues, they have been successfully solved, thanks to the amazing Maureen from the orgasmicchef.com. I also want to thank some of you who took the time to report the issue, much appreciated! So, now you can move about freely again on the page without irritating error messages.
Of course, I know apricots have come and gone this year already (time is flying by so fast!), but I thought you still might appreciate an authentic Austrian apricot jam recipe. Apricot jam in Austria enjoys the same status as Lingonberry Jam, both are used extensively in the local cuisine.
Besides that, other European countries also treasure a good homemade apricot jam but I am not sure if local food traditions around apricot jam come close to the Austrian, and also German, way. I can only guess that regions such as Alsace (East of France), South Tyrol (North Italy) and Hungary might use apricot jam not only as a breakfast bread topping, because of their historical connections.
Apricot jam has a classic use in the Sachertorte or also in cakes such as the lesser known Esterhazy Torte (although I did not use any apricot jam in my Esterhazy Torte recipe). Also baked goods such as fruit cakes, yeast treats and even cupcakes can be covered with a thine layer of apricot jam.
Cakes are covered with a layer of hot apricot jam before the icing is poured over it and the jam is also used on baked goods before they are decorated with almonds and similar. This is also called aprikotieren in German, which can be translated as something like layering with apricot jam.
The jam is first diluted with water (and sometimes sugar is added as well) and then heated up before it is used on cakes and the like. When using an apricot jam layer before pouring over the icing, the icing remains glossy. The same applies when using a layer on baked goods, the sweet treats look more appetizing and glossy.
So you see, apricot jam can be quite a gem when creating gorgeous tasting sweet baked treats. I personally remember having enjoyed a bunch of different regional Austrian square cakes which had a layer of unforgettable apricot goodness in them. The icing would be crispy and break at each bite while the jam layer underneath would compliment it in such a way that you would want more every time again.
The apricot jam below is of course another simple but very natural recipe and we should not forget – it’s completely pectin free. You will only need regular sugar and fresh apricots without a core. Also make sure to keep at least 3-4 clean jars (~300 ml each) ready with lids and you are good to go. Find the whole apricot jam recipe underneath with step by step pictures.
- 1 kilogram fresh Apricots
- 750 grams regular Sugar
- A few drops of Rum to disinfect
- about 3-4 Jam jars and lids (300-350 milliliter)
- Wash your apricots well. Cut open on one side and pick out the core, discard the core. Weigh the apricots, cut into quarter and place them into a big cooking pot.
- Add the whole sugar amount to the fruits. Mix the content well.
- Keep the pot with the fruits on the stove, cook on slow heat for about 45 mins, while stirring at times, until you can see a rolling boil (lots of foam too!). At that point the jam should be ready and you can take it from the heat. Test if the jam is set by dropping some on a cold plate, the jam is ready if it doesn't run. If it runs, keep for some more time to cook on low heat and repeat the test until you have the correct consistency.
- At this point you can either mash the cooked apricots quickly or keep them in whole pieces. If you plan on using this jam for cakes and baked goods (as described in this post above), make sure to create a very fine consistency without fruit pieces.
- Before you fill the jars with the jam, drop little rum on into the lid. That will help in keeping the jam germ and mold growth free.
- Fill your clean jam jars with the apricot jam, close well with the lid and turn the jar upside down. Keep them upside down for a few hours and then store them in a dry and cool place and keep away from direct sunlight. If you live in a humid tropical climate, please store the jam in the fridge.
Have you ever used apricot jam in a sweet cake recipe?
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