Apricot Jam | Marillenmarmelade


To celebrate the start of the apricot season, I prepared some homemade apricot jam. Although preserving fruits as jam is by no means a purely Austrian tradition – it’s rather a global custom – apricot jam is the typical Austrian jam in my opinion. Maybe I feel this way because apricot jam is also used in most of the traditional Austrian cakes and sweets (just think about Sachertorte, swiss roll or the Austrian crêpes – Palatschinken). Or maybe I just feel this way because I grew up in the “apricot region of Austria” – Wachau. It is in any case the reason why I feel that apricot jam has to be homemade!

Homemade apricot jam is easy to make and can be kept in a cool and dark place for at least one year. I preserve about three or four kilos of apricots each apricot season – that should suffice for breakfasts, baking and the odd souvenir throughout my year.



Recipe | makes 3 jars | preparation time 1h


  • 1kg apricots (stones already removed)
  • 350g sugar
  • gelling agent for 1kg of fruits (ratio 3:1)
  • 1tsp citric acid
  • 1Tbsp vodka


Cut the apricots in half and remove the stones. In a large pot, mix all ingredients except for the citric acid and the vodka before putting the pot on the stove on a medium heat.

apricot_jam3Let the apricots simmer and boil down for at least thirty minutes. Stir regular to prevent your jam from burning.


At this point I blend the jam, but since I like a few pieces of fruit in my jam as well, I tend to do so several times but only for a very short time. This way I get a mostly smooth jam but also some apricot pieces.


Take the pot from the stove and stir in the citric acid. The apricot jam should be stored in well cleaned jars. In another large pot, bring water to the boil. Put the jars and lids in the boiling water for one or two minutes and take them out again using clean forks or tongs. I set the jars upside down onto a clean tea towel to let them cool down slightly.


As soon as you are able to touch the jars to turn them over, start to fill them with the hot apricot jam – make sure to also clean ladles and funnels in the boiling water before using them. Add a few drops of vodka to the inside of the lids and close the jars immediately after filling.


Rezept | für 3 Gläser | Zubereitungszeit 1h


  • 1kg Marillen (bereits ohne Kern)
  • 350g Zucker
  • Geliermittel für 1kg Früchte (im Verhältnis 3:1)
  • 1TL Zitronensäure
  • 1EL Vodka

Die Marillen halbieren und die Kerne entfernen. In einem großen Topf alle Zutaten bis auf die Zitronensäure und den Vodka mischen und erst dann auf mittlerer Hitze auf den Ofen stellen.

Die Marillen ca. 30 Minuten einkochen lassen, dabei öfters umrühren, damit die Marmelade nicht anbrennt.

Anschließend püriere ich die Marmelade, da ich aber auch gerne ein paar Furchtstücke in meiner Marmelade habe, püriere ich sie mehrmals, jeweils nur ganz kurz.

Nun den Topf vom Ofen nehmen und die Zitronensäure einrühren. Die Marillenmarmelade sollte in gut gesäuberten Gläsern gelagert werden. Dazu in einem weiteren großen Topf Wasser zum Kochen bringen und die Gläser und Deckel jeweils für ein bis zwei Minuten in das kochende Wasser legen. Mit sauberen Gabeln oder Zangen wieder aus dem Topf heben und zum Auskühlen kurz verkehrt auf ein sauberes Geschirrtuch stellen.

Sobald die Gläser zum Umdrehen angegriffen werden können, mit dem Abfüllen der heißen Marillenmarmelade beginnen. Schöpflöffel und Trichter, die dazu verwendet werden, zuvor ebenfalls kurz in das kochende Wasser halten. Auf die Deckel jeweils ein paar Tropfen Vodka geben und die Gläser sofort verschließen. 

3 thoughts on “Apricot Jam | Marillenmarmelade

  1. Hi! I like your recipe, it makes the jam not overly sweet. I had a a handful of apricots left in the fridge and it inspired me to make a jam yesterday. I tweaked your original recipe a bit by adding about 50g of orange juice and I used chia seeds as a thickening agent. The flavour was great although I must admit that chia seeds makes the appearance a bit funny. I need to experiment with a different thickening agent next time. It was great on toasted bagle for btreakfast this morning though! Cheers!


    • Happy to hear that my recipe inspired you! I use apple pectine as thickening agent, but you could probably also use tapioca – the little pearls desolve when cooked long enough.


  2. Pingback: Apricot Dumplings | Marillenknödel | Delicious Alps

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s