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.

Bayrische Aprikosenmarmelade (bavarian Apricot Jam)

Ingredients

  • 2 kg ripe apricots, pitted and chopped
  • 1 kg granulated sugar
  • 1 lemon, juiced

Instructions

  1. 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.
  2. After 1 hour, place the pot over medium heat and bring the mixture to a boil, stirring constantly.
  3. 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.
  4. Remove the pot from the heat and let the jam cool for a few minutes.
  5. 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