apricot jam

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November 2015:
This is one of the earliest recipes I ever posted. I worked on apricot jam in June 2015 & posted it – later – in August for the β-version of my food blog.
Now – after some re-working & re-engineering of the food blog – I’ll re-start with an adapted version – although it isn’t jam season at all!



I wrote about home-made jam production only some days earlier when introducing strawberry jam. My 2nd jam adventure this summer was apricot jam.


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I used a similar approach as for strawberry jam & did it twice:

  • classic apricot jam
  • light apricot jam.

…and here comes the process:

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I started with wonderful French apricots. Cleaning the fruit is a rather quick affair – there is no need to deal with the skins. Just cut them in halves & remove the pit. Weighing is also a simple task… However, if you put the apricot halves in the pot together with the correct amount of sugar – then you’ll have to wait rather long until there is enough juice to start cooking the jam.

What to do? We don’t have so much time to waste to wait some hours for any progress…
The solution is to start with some “fluid” – in this case either apple juice or simply water – & crush half of the fruit.

Attention: Don’t forget to weigh the fruit together with the water or apple juice!


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At once you’ll get enough “juice” to start cooking & the remaining half of the unprocessed fruit will care for some nice bits in the jam.

Mixing with sugar looks a little strange, but later on you’ll see the bits & the vanilla pods in the boiling pot.


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The following recipe gives you the details:


Apricot Jam

Prep Time: 30 minutes

Cook Time: 15 minutes

Apricot Jam

Once again the basics: a delicious jam for rolls & in cakes & desserts!


  • 950 gr apricots (w/o pits / half of the fruit in bits, half crushed)
  • 50 ml apple juice (or simply water or apricot juice - if available)
  • 1.000 gr preserving sugar (method 1:1) or 500 gr preserving sugar (method 2:1)
  • 2 vanilla pods or 2 packets of vanilla sugar (i. e. 2 tbsp of vanilla sugar)
  • Kitchen Equipment:
  • a large pot of 5-6 l capacity

How to...

  1. Crush half of the apricots together with the apple juice in a mixer.
  2. Combine apricots, crushed apricots & preserving sugar in a cooking pot of about 5-6 l capacity.
  3. Stir very well.
  4. Prepare the jam jars (cleaning with hot water & drying with a clean tea towel).
  5. Add vanilla pods or vanilla sugar (attention: don't forget to remove the vanilla pods before filling the jars!).
  6. Heat the fruit & sugar mess; it shall be cooked for at least 4 min (pls refer to the preserving sugar instructions for details).
  7. Fill the apricot mess at once into jam jars, screw them & turn them upside down.


When using preserving sugar (1:1) you'll get about 2.000 gr of jam; when using preserving sugar (2:1) it's only 1.500 gr of jam. A supermarket jam jar has a capacity of either 340 gr or 250 gr; so you'll get about 4-6 big or 6-8 small jars or something in between: care about having enough jars beforehand.

You can double the quantities i. e. 2.000 gr apricot mixture (including apple juice or water) & 2.000 gr preserving sugar (or 1.000 gr preserving sugar respectively). It always worked this way in my kitchen... & it won't take any longer! If you use vanilla pods you can stay with 2 of them - however, take 4 packets of vanilla sugar... & b. t. w. "vanilla sugar" means sugar mixed with these little dark vanilla seeds.

... if you wonder: 15 min "Cook Time" covers heating from cold to boiling, boiling for at least 4 min & then filling the apricot mess into jar glasses.



I produced 2 types of jam:

  • the classic apricot jam (1:1 ratio) to be used for sales & desserts
  • the light version (2:1 ratio) for breakfast rolls & toast.

The 2 vanilla pods brought enough aroma for both jam cooking sessions.
Totally I was occupied for about 1,5 h; I got 7 big (340 gr) jars & 4 small (250 gr) jars. I stored them away & will let you know when using the jam in any recipes.


The Businesswoman with too many office hours thinks

As I said concerning strawberry jam: it’ll be some work to be done, but the result will be enough for a year! Let’s try it!




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