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apricot jam

The Wachau apricot jam from the original, the classic.

Whether classic on bread, with liver spread or with dessert, there are numerous dishes that are rounded off with the original.



1 kg original Wachau apricots

500 g Viennese organic preserving sugar 2:1

1 tbsp lemon juice


Wash the apricots, remove the stems and drain well. De-seed half of the fruit and puree it with 250 g (half a pack) of organic preserving sugar and lemon juice. Then core the remaining fruit, cut it into small pieces and mix with the remaining organic preserving sugar. Add the apricot puree, mix everything well and bring to the boil quickly.

Let it boil for 4-6 minutes while stirring. Do a jelly test. Pour the hot jam into prepared jars, close tightly and turn upside down for 10 minutes. Store in a cool and dark area.

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