Bayrische Aprikosenmarmelade (bavarian Apricot Jam)
Bayrische Aprikosenmarmelade, or Bavarian Apricot Jam, is a delightful and traditional preserve from Bavarian cuisine. This sweet and tangy jam is perfect for spreading on bread, pastries, or using as a filling for cakes and cookies.
Ingredients
- 2 kg ripe apricots, pitted and chopped
- 1 kg granulated sugar
- 1 lemon, juiced
Instructions
- In a large pot, combine the chopped apricots and sugar. Let it sit for 1 hour to allow the sugar to draw out the juices from the apricots.
- After 1 hour, place the pot over medium heat and bring the mixture to a boil, stirring constantly.
- Once boiling, add the lemon juice and continue to cook the jam, stirring frequently, for about 1 hour or until it reaches the desired consistency.
- Remove the pot from the heat and let the jam cool for a few minutes.
- Pour the hot jam into sterilized jars and seal them tightly. Allow the jam to cool completely before storing.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 40 per tablespoon
- Sugar
- 10g per tablespoon
- Fiber
- 1g per tablespoon
Supplies
Large pot Sterilized jars
Tools
Wooden spoon Canning funnel
Serving suggestions
Serve the Bayrische Aprikosenmarmelade on freshly baked bread or as a topping for pancakes and waffles.
Tips & tricks
For a twist, add a splash of rum or a sprinkle of cinnamon to the jam for extra flavor.
Cost
$10