Apricot-apple-kiwi Jam

5 from 2 votes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 4 people


Cooking preparation and core extract:

  • 115 g Apricot kernels, smashed
  • 2 tbsp Sugar brown or white
  • 1 pinch Salt
  • 100 ml Water

Chop and puree the fruit mass:

  • 500 g Apricots, diced
  • 2 piece Apple, diced
  • 2 piece Kiwi, diced
  • 0,5 piece Organic lemon, zest + juice, chopped
  • 500 g Preserving sugar 2: 1 (note the package information)
  • 2 tbsp Water



  • Wash the fruits, cut them into pieces and remove them if necessary. Put in a mixing bowl. Separately smash the kernels on a board with the knife handle. Put in a saucepan. Fill the jars and lids with hot water, sterile with hot water.

Cooking masses:

  • Boil the kernels in a saucepan with water, sugar and salt for 5 minutes until a yellowish brew is formed, which is then filtered through a sieve into the fruit mixture. Now slowly bring the fruit mixture to the boil and puree with a hand blender as desired. The mass is ready to be filled.

Screw cap jars:

  • Remove the hot water from the jars (and lids) and gradually fill them with the jam and close them. Turn it upside down for a moment so that the lid locks from the inside.


  • Write on the labels and stick them on the cleanly wiped glasses.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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