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.
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!
What do you do with extra Apricots?
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.
Apricot jam has a classic use in the Sachertorte or also in cakes such as the lesser known Esterhazy Torte . Also baked goods such as fruit cakes, yeast treats and even cupcakes can be covered with a thin layer of apricot jam. Cakes are covered with a layer of hot apricot jam before the icing is poured over it. Apricot jam is also used on baked goods before they are decorated with almonds and other nuts. This is also called aprikotieren in German, which can be translated as something layered 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 crisp and would 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 in which the pits have been removed. 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 below with step by step pictures. Have you ever used apricot jam in a sweet cake recipe?
What to cook with apricot Jam?
Apricot Jam Recipe {without Pectin}
Ingredients
For the Jam:
You will also need:
Instructions
![Apricot Dumplings [Marillenknodel] #dessert #Austrian #Recipe www.masalaherb.com](https://www.masalaherb.com/wp-content/uploads/2014/09/Apricot-Dumplings-Marillenknodel-1.jpg)
![Blueberry Jam without Pectin [Recipe with only 2 Ingredients] made from scratch with collected wild blueberries. you can also make this blueberry jam with store bought blueberries. makes about 3 jars and stroes well for a year if unopened and kept in a dry and dark place. Including with blueberry jam label in english german and fresnch www.masalaherb.com](https://www.masalaherb.com/wp-content/uploads/2014/08/Blueberry-Jam-Organic-5.jpg)
Notes
Nutrition
Latest posts by Helene Dsouza (see all)
Apricot is one of my favourite jams, Helene… a beautiful recipe! So good… can’t wait to hear about your surprise… how exciting!
Your apricot jam has turned out so good, Helene. Love those bright clicks!
Aww, it was nuthin. John sorted it and it was a problem a lot of people had when they upgraded their WordPress software.
I love apricot jam both as a breakfast goodie and in cooking. I’ve never heard about putting rum in the lid. I’ve boiled the lids and popped them on. I’ll give it a try. 🙂
I could eat that entire jar with a box of crackers and that spoon. YUM!!
Though Apricots are not common here,I do see them at stores here these days.This looks like a very delicious preparation,love that you have not used any pectin,kids delight it will be!
Well, I made this apricot jam when I was in europe. We were just harvesting fruits for 2 weeks since most get ready at the same time such as plum peach etc. I did see plums in goa in the past.
Hi Helene, your jam is such a beautiful color. Great tip about adding rum to the lid. Can’t wait for the news!
Hi Helene!
Your Apricot Jam looks delectable. I do love it so but unfortunately, apricot season is way too short around here. Now I know how to preserve all its lovely goondess. Thank you so much for sharing…Can’t wait for the surprise!
I love apricot jam! And it’s not easy finding a good commercial one. We should make our own — I keep threatening to begin jam making in earnest, and one of these days it’ll happen. 😉 This would be a great one to start with — thanks.
What a wonderful looking jam-I like the texture of it as I dislike really pectiny jams. And isn’t Maureen a marvel? Such a lovely lady!
this looks wonderful and pleased your well all the best for what you have planned
I am so envious Helene! We had another year of a late freeze so no apricots again this past summer and no apricot jam. Yours is so lovely and I love jam with no pectin. The texture is so much better and it just taste so natural, because it is! Great jam Helene!
G’day! I love apricots and you jam and photos looks mouth-watering indeed Helene!
Cheers! Joanne
Helene, over here, apricot is a luxury. Quite pricey. Nevertheless, let me see which of our local fruits will be suited for a similar inviting jam.
My grandma was looking to make some without pectin – with summer coming up, definitely will show her your delicious recipe 😀
Cheers
Choc Chip Uru
I love jams without pectin – this looks phenomenal – and would be AWESOME in a cake!
Che meravigliaaaaaaaaaaaaaaaa, bravaaaaaaaaaaaaaa. Un saluto affettuoso
M.G.
I love apricot jam! Good to know that making it is not super hard!
Hi Helene,
Love your photography so much. delicious jam
Gorgeous jam! One of my favourite since I love tanginess of apricots. Now you have made me very curious…. You sound very mysterious 😉
Apricot jam is one of my favourites! I love a buttered piece of toast with luscious apricot jam. I also the use of apricot jam in so many European cakes. Yours looks fabulous!
i can;t believe this is without pectin.WOW, it looks amazing
I adore apricots and sure wish I had a never ending supply of them around here! I’d love to make your beautiful jam. I know it would be wonderful on buttered toast or as part of an elegant dessert.
Oh Helen, you took us back to memory lane with your unforgettable apricot jam! Growing up in Germany, Hungary and Austria we enjoyed many wonderful desserts with this “Royal jam”. Bookmarking it 🙂
Without pectin is definitely a wow! Delicious jam 🙂
This jam looks gorgeous! It would be so delicious with tea, or in any baked goods.
What a beautiful color your apricot jam has! Apricot jam is my son’s favorite jam… I always make fun of him because among all kinds of fruits, he choose apricot jam. Don’t kids like strawberries and blueberries? He thinks the balance of sweets and tangy (?) is perfect… He’ll love this jam, Helene!!! xo