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08/05/2024

Jam recipes

Haushalt & Gesundheit

Apricot jam

20-25 minutes total time
15 minutes preparation time
5-10 minutes cooking time

Ingredients for 6 servings:

  • 1 kg apricots
  • 500 g Gelling sugar (ratio 2:1)
  • 1 dash of citric acid

Preparation:

  1. Wash and pit the apricots, then puree them. If you want a very fine jam, you can also pass the jam through a sieve.
  2. Stir the gelling sugar and citric acid into the puree and let it stand for about an hour.
  3. Then let the apricot mixture cook in a saucepan for about 6-8 minutes, stirring while adding the gelling sugar and citric acid.
  4. Immediately fill the hot jam to the brim into sterile jars and seal them airtight.

Strawberry jam

25 minutes total time
20 minutes preparation time
5 minutes cooking time

Ingredients for 6 servings:

  • 1 kg strawberries
  • 500 g Gelling sugar (ratio 2:1)
  • 1 Lemon

Zubereitung: 

  1. First, clean the strawberries, remove the green stems, and place them in a large pot. Add the gelling sugar and the juiced lemons. Now simply puree them with a hand blender, as desired.
  2. Let the mixture cook slowly for at least 3 minutes, stirring constantly.
  3. Then fill the still hot jam into the jars and seal them airtight.

Currant jam

25 minutes total time
20 minutes preparation time
5 minutes cooking time

Ingredients for 6 servings:

  • 1 kg Ribisel
  • 500 g Gelling sugar (ratio 2:1)
  • 1 dash of citric acid

Preparation:

  1. Pluck the currants from their stems, wash them, and drain well. Place the currants in a saucepan and either roughly mash them or purée them with a hand blender.
  2. Then heat the mixture in a saucepan, stirring constantly, and add the gelling sugar and a dash of lemon juice. Let it simmer for about 4-5 minutes.
  3. The slightly pink fruit foam that forms on the surface during cooking can be skimmed off.
  4. Then do the gelling test (see tip) and fill the still hot jam into clean preserving jars and seal them airtight.

To refine it, you could add vanilla pods or vanilla sugar to the pot when boiling.

Raspberry jam

15 minutes total time
10 minutes preparation time
5 minutes cooking time

Ingredients for 6 servings:

  • 1 kg Himbeeren
  • 500 g Gelling sugar (ratio 2:1)
  • 1 dash of citric acid

Preparation: 

  1. Sort the raspberries, rinse them and put them in a pot.
  2. Stir in the berries and lemon juice and bring to a boil. Then add the gelling sugar and simmer for about 3 minutes, stirring constantly.
  3. Pour the still hot jam into jars and seal them airtight.


Tip:

  • If you place the jars on their lids after filling, the jam will last longer and any germs on the rim of the jar or the lid can be killed. 
  • Set test: Place a teaspoon of the mixture on a plate and let it cool. It should then reach a firm consistency.