For cheers at the breakfast table

Homemade apricot jam makes every breakfast special. But it's also delicious with pancakes, cakes, doughnuts and many other treats.


  • 1.2 kg apricots
  • 1.2 kg preserving sugar 1: 1
  • 8 tbsp STROH 80
  • juice of one lemon
  • ½ teaspoon lemon zest
  • optional: seeds of 1 vanilla bean



  • Wash the apricots, remove the stones and purée the fruits. Tip: For fruit pieces in the jam, do not mix the apricots too smoothly.
  • Add lemon juice, vanilla seeds, STROH and lemon zests and let it cook for 10 to 12 minutes. Stir in between.
  • Make a jelly test* and immediately fill the jam into clean glasses. Turn the glasses upside down while cooling.


*Jelly test: Put one to two teaspoons of the hot jam on a cold plate. If the jam begins to set after about one minute, it is ready to be filled in glasses. If not, let it cook a little longer.

More Recipes for Desserts

Back to the recipes