Apricot Jam – The Austrian Way
As I begin to prepare a batch of homemade apricot jam, the sweet aroma fills my kitchen, transporting me to a place deeply rooted in my family’s heritage. This isn’t just any apricot jam, it's a recipe that ties me to my Austrian roots, specifically to the renowned Wachau region, famous for its exceptionally sweet Marillen, or apricots. This culinary adventure is not just about recreating a family recipe but is a journey through time and tradition.
The Wachau Valley, nestled along the Danube River, is gorgeous and picturesque, with terraced vineyards and quaint villages, but it’s the apricots that truly make this region stand out on the culinary map of Austria. The unique combination of a favorable climate and fertile soil contributes to the cultivation of these apricots, which are celebrated for their vibrant flavor and sweetness. So integral are these apricots to the region’s identity that they have been granted a protected designation of origin (PDO), meaning that they are protected by law, ensuring that only apricots grown in this lush valley can be called Wachauer Marillen.
Growing up with Austrian heritage, I was always curious about my grandmother's insistence on using apricot in her desserts. She was particularly famous for her apricot cake, which would often be the centerpiece at family gatherings. It wasn't until I delved deeper into our family roots that I understood this was more than a preference, it was a celebration of our heritage. In Austria, particularly in the Wachau region, apricots are more than just fruit; they represent a cultural emblem, woven into the fabric of local traditions and festivities.
Each year, the region bursts into a vibrant celebration of the apricot harvest, attracting locals and tourists alike. The festivals are filled with stalls brimming with fresh apricots, apricot jams, liqueurs, and a plethora of apricot-infused pastries. These events are a testament to the deep connection the people of Wachau have with their land and the fruits it bears.
In my kitchen, thousands of miles away, making apricot jam is my way of keeping this connection alive. The process is simple: fresh apricots, a dash of sugar, and a splash of lemon juice and zest and almond extract to enhance the flavors. Yet, each stir of the pot is a nod to the generations before me and to the fertile valleys of Wachau that shaped our culinary history. This jam is not just a filling for Buchteln or a spread in a Sachertorte, it’s a spread of tradition, of memories, and of a heritage that continues to flavor our lives.
And so, as I seal each jar, I'm not just preserving fruit—I'm preserving history. Each spoonful of this jam serves not only to delight the taste buds but also to honor my Austrian lineage. Whether spread on a warm slice of bread or used as a dollop on a dessert, this apricot jam is a culinary embrace, a way to stay connected to my roots and share a piece of Austrian culture with friends and family.
Through this simple yet profound connection to a region known for its apricots, I find a deeper understanding of my heritage. It's a reminder that sometimes, the flavors we grow up with carry stories and significance far beyond the kitchen, linking us to places and traditions that define who we are. This apricot jam, infused with the essence of Wachau, is more than just a recipe passed down through generations, it is a sweet testament to the enduring bond between land, produce, and people.
Apricot Jam
Ingredients
- 555 grams apricots, halved and pitted
- 185 granulated sugar
- 2 tablespoons lemon juice
- 1 zest of lemon
- 1-2 teaspoons almond extract
Instructions
- Prepare the apricots: half your apricots with a knife and remove the pit. You don't need to cut them into smaller pieces as we will use a potato masher to mash them in the cooking process.
- In a saucepan on medium-high heat, place your apricots along with the sugar and lemon juice.
- Bring the mixture to a boil and allow the apricots to release their juices, stirring frequently to prevent sticking and potential burning. Once apricots are softened, mash them down with a potato masher into desired size, I mash them until the apricots are very very small.
- Once boiling, reduce the heat to a simmer.
- If using almond extract, add 2 teaspoons after the apricots have been cooking for about 10 minutes. Use sparingly as it can be quite potent, so taste before adding more.
- Continue to simmer the jam, stirring occasionally, until it thickens and reaches the desired consistency (typically about 20-25 minutes). You can test the readiness by placing a small amount of jam on a cold plate; if it gels, it's ready. You can also check if the jam is ready by using a thermometer, jam sets at 220ºF (104ºC).
- Can the jam: Spoon the hot jam into sterilized jars.
- Let the jars cool undisturbed for 12-24 hours. Check the seals, then store in a cool, dark place. Refrigerate after opening.
Notes
This recipe yielded 465 grams of jam in total!
Apricot jam commonly uses apricot seeds to infuse a marzipan-almond flavor into the jam. Although I can easily do this for this recipe, I opted not to for everyone's safety. Apricot seeds have amygdalin, which can release cyanide when metabolized. If used in very small amounts it won't be harmful, but I didn't want to risk anyone's safety. Almond extract is the perfect alternative that infuses the same flavor safely, adding that depth that complements the apricots beautifully.
Sterilize Jars Properly:
Make sure you boil your jars and lid very well before adding your jam to prevent contamination and extend the shelf life of your jam.
Adjust sugar:
Depending on the sweetness of your apricots, you may want to adjust the amount of sugar. Taste your apricots and adjust your sugar accordingly. Note that too little sugar can affect preservation and it will most likely be better to refrigerate it.
Lemon Juice and Apricot Skins: Lemon juice adds a nice tang and helps the pectin in the fruits to set the jam. Apricot skins also have pectin which is why we don't remove them in this recipe.
Nutrition Facts
Calories
50.26Fat (grams)
0.14 gSat. Fat (grams)
0.01 gCarbs (grams)
12.48 gFiber (grams)
0.58 gNet carbs
11.9 gSugar (grams)
11.88 gProtein (grams)
0.4 gSodium (milligrams)
0.44 mgCholesterol (grams)
0 mg