Grandma’s apricot jam tastes incredibly fruity and somehow always better than other apricot jams. In this post, I’ll reveal her secret…
Grandma’s Secret
My grandma’s secret to the ultimate fruity apricot jam is surprising: she uses less sugar!
Now 97 years old, my grandma simply doesn’t stick to the recommended amounts of gelling sugar. Instead, she goes by feel, depending on how sour or sweet the apricots actually are!
She uses just enough sugar for the cooked apricots to gel and for the jam to taste good — but always a bit less than the standard ratios of 1:1, 2:1, or 3:1 (depending on the gelling sugar). This allows the fruity flavor of the apricots to shine through and not be overpowered by sugar.
But for this to work, you need really ripe and sweet apricots.
The result is a slightly more liquid jam that spreads easily and tastes especially fruity.
However: Once opened, it doesn’t keep as long as jams with a higher sugar content, so it’s important to use sterile equipment and maintain proper hygiene when filling the jars!
Ingredients
- 1 kg very ripe apricots, pitted
- approx. 350–450 g gelling sugar (2:1)
Instructions
- Wash the apricots, halve them, and remove the pits.
- Cook them with just a little water for 5–10 minutes until soft.
- Purée them finely with a hand blender or regular blender.
- Mix with approx. 350 g gelling sugar and cook for another 5 minutes. Taste the jam and add more sugar depending on the sweetness/acidity of the apricots.
- Do a gelling test: place a spoonful of jam on a cold plate and let it cool. If it sets, it’s ready to be jarred. If it’s still too liquid, cook it longer and add a little more sugar if necessary.
- While still hot, pour into sterilized jam jars using a funnel, and seal immediately with sterilized lids.
The following recipes would be unthinkable without Grandma’s fruity apricot jam:
RECIPE CARD
Grandma's Fruity Apricot Jam Secret
Zutaten
- 1 kg very ripe apricots pitted
- approx. 350–450 g gelling sugar 2:1
Anleitung
- Wash the apricots, halve them, and remove the pits.
- Cook them with just a little water for 5–10 minutes until soft.
- Purée them finely with a hand blender or regular blender.
- Mix with approx. 350 g gelling sugar and cook for another 5 minutes. Taste the jam and add more sugar depending on the sweetness/acidity of the apricots.
- Do a gelling test: place a spoonful of jam on a cold plate and let it cool. If it sets, it’s ready to be jarred. If it’s still too liquid, cook it longer and add a little more sugar if necessary.
- While still hot, pour into sterilized jam jars using a funnel, and seal immediately with sterilized lids.
(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen
Juni 26, 2025 Hast du das Rezept ausprobiert? Dann freue ich mich über deine Bewertung!! / Rate this Recipe!
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