Safety classification
Insufficient information
Testing authority: WECK Germany
Safety reviewed: 09/20/2026
Processing details
Altitude adjustment: No shelf-stable schedule should be inferred beyond the source qualification and safety warning.
Safety classification
Insufficient information
Testing authority: WECK Germany
Safety reviewed: 09/20/2026
Processing details
Altitude adjustment: No shelf-stable schedule should be inferred beyond the source qualification and safety warning.
Publisher source
Preparation timeline
- Combine the puréed apricots with the sugar, lemon zest, and lemon juice. Cover and let stand for 2 hours.
- Cook while stirring constantly until the mixture thickens. Confirm the gel on a cold saucer.
- Immediately fill the prepared WECK jars. Apply preserving rings, glass lids, and clips.
- Following the original WECK directions, process for 10 minutes at 90°C (194°F). Cool undisturbed and verify the seal.
Equipment
- WECK tulip jars
- Water-bath canner
- Large saucepan
- Cold saucer
Visual method guide
- Prepare: Combine the puréed apricots with the sugar, lemon zest, and lemon juice. Cover and let stand for 2 hours.
- Combine or cook: Cook while stirring constantly until the mixture thickens. Confirm the gel on a cold saucer.
- Fill: Immediately fill the prepared WECK jars. Apply preserving rings, glass lids, and clips.
- Process: Following the original WECK directions, process for 10 minutes at 90°C (194°F). Cool undisturbed and verify the seal.
Safety summary
Safety classification: Manufacturer-documented European preserving procedure; not independently validated here as a U.S. research-tested process. The original specifies 10 minutes at 90°C (194°F). For a conservative shelf-stable adaptation, use a research-tested apricot-jam formula and its specified boiling-water process; otherwise refrigerate or freeze.
INSUFFICIENT INFORMATION. Manufacturer procedure is not independently validated here as a U.S. research-tested process; use a tested apricot-jam process or refrigerate/freeze.
Treat this as a refrigerated or frozen preparation, or replace it with a complete tested shelf-stable formula.
Do not infer a
When a validated process is absent, cool promptly and refrigerate or freeze; do not store at room temperature.
Editorial review: Safety classification and source limitations were reviewed. Re-review after any source or recipe change.
About this recipe
German WECK manufacturer recipe for apricot jam, translated from the official Aprikosen-Konfitüre instructions.
Before you begin
- Method
- Boiling-water
canning - Headspace
- Use the recipe-card headspace
- Recipe standard
- Use the complete formula and directions in the recipe card.
Safety classification
Insufficient information
Testing authority: WECK Germany
Safety reviewed: 09/20/2026
Processing details
Altitude adjustment: No shelf-stable schedule should be inferred beyond the source qualification and safety warning.
Apricot Jam — WECK Germany
Ingredients
- 1 kg apricots washed, halved, pitted, and puréed
- 1 kg sugar
- 1/2 organic lemon zest and juice
Equipment
- 7 WECK tulip jars 200–220 ml, with glass lids, rings, and clips
- Water-bath canner capable of temperature control
- Cold saucer for gel test
Directions
- Combine the puréed apricots with the sugar, lemon zest, and lemon juice. Cover and let stand for 2 hours.
- Cook while stirring constantly until the mixture thickens. Confirm the gel on a cold saucer.
- Immediately fill the prepared WECK jars. Apply preserving rings, glass lids, and clips.
- Following the original WECK directions, process for 10 minutes at 90°C (194°F). Cool undisturbed and verify the seal.
Recipe Notes
Private Notes
Questions or results?
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Share your results how it turned out.Serving suggestions
After opening, refrigerate the product and use it in ways appropriate to this recipe.
Frequently asked questions
Can I change the recipe?
Do not change safety-critical proportions, jar size, headspace,
What if a jar does not seal?
Follow the cited source’s instructions for an unsealed jar; refrigerate promptly when required.
Comparison and context
German WECK manufacturer recipe for apricot jam, translated from the official Aprikosen-Konfitüre instructions.
Troubleshooting
Following the original WECK directions, process for 10 minutes at 90°C (194°F). Cool undisturbed and verify the seal.
Source & provenance
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages:
Typical canning season
Season: Summer
Months: June, July, August
How much of the main ingredient should I grow?
Not calculated for an unsafe or untested method
This recipe does not have a reliable garden conversion. Plan a purchase or harvest separately, and do not use garden estimates to alter the tested recipe.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.