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!
