Apricot jam

Apricot Jam with a high fruit content for breakfast

The apricot jam from Fink's Delikatessen is a sunny yellow fruit spread made from Weinviertel apricots with 73 percent fruit. Few extras, lots of apricot, cooked with whole pieces.

Apricot jam is a fruity apricot spread that Bettina Fink-Haberl preserves in Walkersdorf near Ilz. With a 73 percent fruit content, the apricots are clearly the focus, supplemented only by sugar and a little pectin. Golden yellow, fruity, with whole pieces – that is sunny breakfast happiness in a jar. In Austria, such a fruit-forward jar is also called "Leichtkonfitüre" (light jam).

Golden yellow, fruity, full of apricot

The color itself glows sunny yellow, the scent is pure, ripe apricot. You can see summer in the jar.

In the jar as on the spoon, the jam is intensely fruity, fresh rather than overly sweet, with the typically fine acidity of the apricot. The whole pieces of fruit provide bite, while the high fruit content ensures depth. A jam that tastes like summer, even in the depths of winter. Golden yellow, fruity, honest.

Here, the fruit takes center stage, not the sugar coating. Just three ingredients – apricot, sugar, a little pectin – nothing more is needed. This preserves the aroma of the ripe fruit.

On bread, with quark, and on crepes

Apricot jam is the sunny classic on the breakfast table, and it can do far more than just top toast.

Classically, it tastes delicious on fresh white bread with butter, in quark or yogurt, and on warm crepes. It fills yeast dumplings and doughnuts, crowns a yeast cake, and goes well with mild cream cheese. A spoonful in porridge brings sunshine to the morning, and over vanilla ice cream, it becomes a quick dessert. On a fresh butter croissant, it is the shortest path to a good morning.

If you prefer it darker and spicier, the Heart Cherry Jam is available as a second variety. You can find both in the Jams & Compotes from Fink's Delikatessen.

Apricots from the Weinviertel by Wolfgang Hackl

The fruit for the jam comes from one of Austria's best-known apricot farmers.

Wolfgang Hackl has been managing around 23,000 apricot trees near Atzelsdorf in the Weinviertel since he took over his parents' farm in 2009. Every tree needs care all year round – summer pruning after the harvest, early thinning in the spring, fertilizing with compost. The apricots arrive at Bettina Fink-Haberl's, who founded her manufactory in 2002, golden yellow and fully ripe, where she pits and preserves the fruit by hand. The riper the fruit, the less you need to intervene.

Lots of fruit, few ingredients, manual labor – that is how an apricot becomes an honest jar. Bettina thinks in terms of the fruit, not the recipe, and you can taste it. You can find more from Bettina's kitchen in the entire assortment of Fink's Delikatessen.

A fresh croissant, a dollop, done

Once opened, apricot jam is best kept in the refrigerator. Stored in a cool, dark place, it remains aromatic for a long time.

If you take it out with a clean spoon, it stays fresh for a long time. For Sunday breakfast, a fresh croissant, a dollop of jam, and your little moment of happiness is ready. It is also a fine companion to cheese, such as a mild soft cheese. In summer, a bowl of quark, a spoonful of jam, a few fresh apricots on the side – you don't need any more dessert. This is how you get a jar of summer for the whole year. Fruity, sunny, honest.