Recipe: Tuxerhof Apricot Jam

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!