Gruber's Apricot Jam. Apricot jam – sunny and fruity, smooth, and the perfect filling for doughnuts and Sachertorte.
Gruber's Apricot Jam 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.
Apricot jam from Gruber's 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.
Sunny apricot, fine acidity, smooth texture
The 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.
Compared 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.
Sachertorte, doughnuts, crepes: the jam of the pastry kitchen
In 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.
It 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.
Apricot 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.
Our tip: 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.
From the "Fruchtzauberei" in Eastern Styria
The 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.
The 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 & Hans.
For hobby bakers and anyone dreaming of Austria
This 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.
The apricot is available in a chunky, spiced version as Marillenröster. Combined with sweet cherries, it is found in the Apricot-Cherry Duet. The complete range can be found on the Gruber's Fruchtzauberei page, and other jams under Marmalade & Jam.
It 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.
An apricot jam, handmade in Eastern Styria – for your Sachertorte, doughnuts, and buttered bread.
