![\"Aprikosenmarmelade](\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2016\/07\/Aprikosenmarmelade-ohne-Gelierzucker.jpg\" "\\"Aprikosenmarmelade")
<\/p>\n<\/p>\n
Since last year I\u2019m totally in love with cooking jams without gelling sugar. I love the old fashioned flavour and that I have all ingredients I need (which are sugar and lemon juice) always at hand. No need for extra shopping\u2026 And so I change slowly all of our favourite jam recipes.<\/p>\n
The four favourite jams here are Blueberry<\/a>, Red Currant and raspberry,<\/a>\u00a0Blackberry<\/a> und plum butter<\/a>. Apricot jam is raking not so high but having some glasses around is essential for baking cakes. And so I did not hesitate when there where beautiful apricots on sale last week. As apricots \u2013 like blackberries \u2013 contain a middle amount of pectin, I choose carefully some not so ripe fruits, to go along with the ripe ones. The reason behind is that unripe fruits have a higher content of pectin. Adding some lemon juice helps with the gelling process as well.<\/p>\n After half an hour of simmering, the jam has a deep apricot flavour which is one million times better then everything you can buy. Even my love was nodding his head approvingly when I was urging him to test. So this jam has the potential to rise high in our favourite list!<\/p>\n <\/p>\n <\/p>\n yields 3 Glasses<\/p>\n Pit the apricots and puree it in a mixer together with sugar and lemon juice. Bring the to boil while stirring. As soon as it starts to bubble, reduce the temperature and simmer\u00a0 for about 20-30 min, stirring occasionally.<\/p>\n Test on a cold plate for gelling. When gelling, fill into pre-sterilized glasses. Put a lid on an let cool.<\/p>\n","protected":false},"excerpt":{"rendered":" Since last year I\u2019m totally in love with cooking jams without gelling sugar. I love the old fashioned flavour and that I have all ingredients I need (which are sugar and lemon juice) always at hand. No need for extra shopping\u2026 And so I change slowly all of our favourite jam recipes. The four favourite […]<\/p>\n","protected":false},"author":1,"featured_media":20727,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[26],"tags":[50,248],"class_list":["post-13773","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sosen-und-aufstriche","tag-aprikose","tag-marmelade"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/13773","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=13773"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/13773\/revisions"}],"predecessor-version":[{"id":20071,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/13773\/revisions\/20071"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20727"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=13773"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=13773"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=13773"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Apricot Jam<\/u><\/h1>\n
\n