Apricot Jam Recipe {without Pectin}

Name: Apricot Jam Recipe {without Pectin}
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 70 servings
Ingredients: 2.2 pounds Apricot; 3¾ cups Sugar; Rum (A few drops); 3 jars Jars; labels

Last updated on September 19, 2019 By Helene Dsouza 27 Comments

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!

Apricot Jam Recipe {without Pectin} www.MasalaHerb.com #DIY

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.

Besides that, other European countries also treasure a good homemade apricot jam.

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, but also in baked goods.

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.

What to cook 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?