{"product_id":"marillenkonfituere","title":"Apricot jam","description":"\u003ch2\u003eGruber's Apricot Jam. Apricot jam – sunny and fruity, smooth, and the perfect filling for doughnuts and Sachertorte.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Apricot Jam\u003c\/strong\u003e is a handmade jam from Reigersberg near Ilz in Eastern Styria. It is cooked from apricot pulp, sugar, pectin, and malic acid, 210 g per jar. Free from added flavorings, preservatives, and colorings.\u003c\/p\u003e\n\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eApricot jam from Gruber's\u003c\/strong\u003e is the variety that almost everyone in Austria has in their cupboard. \"Marille\" is the Austrian word for apricot, and the \"Marillenmarmelade,\" as it is usually called there, is something of a national household staple. It is found in carnival doughnuts, under the chocolate glaze of the Sachertorte, and in the Sunday crepes (Palatschinken). The \"Fruchtzauberei\" (Fruit Magic) team describes their version in one sentence: fruit straight from the tree into the jar, a spoonful of fresh fruit. That is exactly how it tastes.\u003c\/p\u003e\n\n\u003ch3\u003eSunny apricot, fine acidity, smooth texture\u003c\/h3\u003e\n\n\u003cp\u003eThe jam tastes of ripe apricots: fruity, with the typical, slightly tart acidity that distinguishes apricots from peaches. The sweetness is clearly there, but the fruit holds its own against it. Because it is made from apricot pulp, the consistency is smooth and even.\u003c\/p\u003e\n\n\u003cp\u003eCompared to strawberry, it has a less sweet impression and is slightly more acidic. Beside the \"Marillenröster\" (apricot compote) from the same producer, this is the smooth, spreadable version; the Röster is chunky and spiced. Those looking for whole pieces of apricot for their Kaiserschmarrn are better served by the Röster.\u003c\/p\u003e\n\n\u003ch3\u003eSachertorte, doughnuts, crepes: the jam of the pastry kitchen\u003c\/h3\u003e\n\n\u003cp\u003eIn the Austrian bakery, apricot is the all-purpose jam. For a Sachertorte, you warm it up, spread it thinly onto the chocolate sponge, and let it set before adding the glaze. This is called \"apricoting\" and works just as well for fruit tarts: a thin layer of warm jam over apples or berries adds a beautiful shine.\u003c\/p\u003e\n\n\u003cp\u003eIt is the classic filling for carnival doughnuts, Buchteln (yeast dumplings), and Kipferl (crescent rolls). On Palatschinken, it is spread thinly, rolled up, and sprinkled with powdered sugar. For breakfast, it is great on buttered bread, on top of quark, or in plain yogurt. A spoonful in porridge with chopped almonds turns oatmeal into a little Sunday breakfast.\u003c\/p\u003e\n\n\u003cp\u003eApricot jam can also be used in savory dishes. It makes a great counterpart to a strong mountain cheese or a ripe Camembert. Stirred into a sauce for pork tenderloin or chicken, it adds fruitiness and a hint of shine.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir two tablespoons of jam with one tablespoon of mustard and a little pepper until smooth. Brushed as a glaze onto chicken drumsticks or spare ribs, it caramelizes in the oven during the last ten minutes.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the \"Fruchtzauberei\" in Eastern Styria\u003c\/h3\u003e\n\n\u003cp\u003eThe jam is cooked in Reigersberg near Ilz, in the heart of Eastern Styria. Gruber's Fruchtzauberei is a small family business located on a farm with a history dating back to 1860. Fruit has been grown there since the early 1990s, primarily apples. René Gruber manages the cultivation as a master fruit grower, while Beatrix processes the fruit as a cook.\u003c\/p\u003e\n\n\u003cp\u003eThe recipe was created, like all of those at Fruchtzauberei, through collaborative tasting. Apricot pulp, sugar, pectin, and malic acid go into the jar, all handmade. \"Quality over quantity\" is the philosophy behind it. The jam is available at the farm shop, from selected retailers, and at Leni \u0026amp; Hans.\u003c\/p\u003e\n\n\u003ch3\u003eFor hobby bakers and anyone dreaming of Austria\u003c\/h3\u003e\n\n\u003cp\u003eThis jam is for anyone who bakes and needs a reliable apricot jam for tarts, doughnuts, and fruit cakes. It is perfect for breakfast lovers who like it fruity. And it is perfect for anyone who associates apricots with holidays in the Wachau or Styria. Given as a gift alongside a homemade Sachertorte, it immediately explains what is inside.\u003c\/p\u003e\n\n\u003cp\u003eThe apricot is available in a chunky, spiced version as \u003ca href=\"\/en\/products\/marillenroester\"\u003eMarillenröster\u003c\/a\u003e. Combined with sweet cherries, it is found in the \u003ca href=\"\/en\/products\/marillen-kirsch-duett\"\u003eApricot-Cherry Duet\u003c\/a\u003e. The complete range can be found on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e, and other jams under \u003ca href=\"\/en\/collections\/kategorie-marmelade-konfituere\"\u003eMarmalade \u0026amp; Jam\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable as a substitute for fresh apricots in dumplings. For apricot dumplings (Marillenknödel), you need the whole fruit; this jam belongs on bread and in cakes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eAn apricot jam, handmade in Eastern Styria – for your Sachertorte, doughnuts, and buttered bread.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"210 g","offer_id":57548286656844,"sku":"034GRU0005","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/marillenkonfituere-2.png?v=1778855361","url":"https:\/\/leniundhans.at\/en\/products\/marillenkonfituere","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}