Description
Tuxerhof Apricot Jam 🍑
Ingredients:
- 1 kg pitted apricots
- 500 g jam sugar
- 1 pinch of vanilla pulp
Directions:
- Wash and pit the apricots, then place them in a large pot
- Add the jam sugar and vanilla pulp to the apricots, mix everything well, and let it sit overnight.
- The next day, bring the mixture to a boil, stirring occasionally, and then let it simmer gently for about 20 minutes
- Skim off any foam that forms
- Puree until smooth
- Use an immersion blender to puree the jam until it reaches the desired consistency
- Test for set:
Place a plate in the freezer for a short time. Then spoon 1–2 teaspoons of the hot jam onto it and wait 1–2 minutes. If the jam sets and doesn’t run when you tilt the plate, it’s ready.
- Pour the hot jam into clean, sterilized jars.
🍑 Insider tip from the Tuxerhof kitchen
Before sealing the jars, add a small splash of apricot schnapps to the hot jam and then seal them immediately. This adds a delicate flavor and can also extend the shelf life.
Have fun making this recipe!
Practical information
- Meeting point
- Reception
- Address
- Tux
- Bookable
- No