Apricot Jam — WECK Germany
German WECK manufacturer recipe for apricot jam, translated from the official Aprikosen-Konfitüre instructions.
Ingredients
Apricot Jam
- 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
Method
- 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.
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Recipe Notes
Safety classification: manufacturer-documented European preserving procedure; not independently validated here as a U.S. research-tested process. For a conservative shelf-stable adaptation, use a research-tested apricot jam formula and its specified boiling-water process. Otherwise refrigerate or freeze the finished jam.
Exact source: https://weck.de/de-de/blogs/rezepte/aprikosen-konfituere