{"id":14860,"date":"2021-06-13T03:44:45","date_gmt":"2021-06-13T02:44:45","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2021\/06\/13\/marisas-aprikosenkonfiture-zucker-reduziert-marisas-apricot-jam-sugar-reduced-gastbeitrag-guest-entry\/"},"modified":"2024-10-09T21:56:46","modified_gmt":"2024-10-09T13:56:46","slug":"marisas-aprikosenkonfiture-zucker-reduziert-marisas-apricot-jam-sugar-reduced-gastbeitrag-guest-entry","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2021\/06\/13\/marisas-aprikosenkonfiture-zucker-reduziert-marisas-apricot-jam-sugar-reduced-gastbeitrag-guest-entry\/","title":{"rendered":"Marisa&#8217;s Aprikosenkonfit\u00fcre zucker-reduziert &#8211; Marisa&#8217;s Apricot Jam Sugar reduced &#8211; Gastbeitrag &#8211; Guest entry"},"content":{"rendered":"<p style=\"text-align: center;\">Ich mag Konfit\u00fcren nicht, bei denen man vor allem den Zucker schmeckt. Ich m\u00f6chte die Fr\u00fcchte und deren Geschmack, deren Fruchts\u00fcsse und \u2013s\u00e4ure merken beim Essen. Deshalb mache ich nur noch zucker-reduzierte Konfit\u00fcren, meistens mit 75% Fr\u00fcchten und 25% Zucker. Ich habe im Garten eigene Brombeeren, Himbeeren, Zwetschgen und \u00c4pfel, sodass ich immer wieder Konfit\u00fcren mache. Dies ist Marisa&#8217;s Aprikosenkonfit\u00fcre zucker-reduziert.<\/p>\n<p style=\"text-align: center;\">Aber jetzt habe ich Aprikosen eingekauft f\u00fcr meine Aprikosenkonfit\u00fcre.\u00a0<\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\"><em>I do not like jams in which you only taste the sweetness of sugar. I want to taste the fruits and their sweetness or acidity. That&#8217;s why I now only make jams with reduced sugar, often 75% of fruits and only 25% of sugar. I have a garden with blackberries, raspberries, prunes and apples, so I can make jams with them.<\/em><\/p>\n<p style=\"text-align: center;\"><em>But this time I bought apricots and made my apricot jam!<\/em><\/p>\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/06\/mar5.jpg\" alt=\"Marisa's Aprikosenkonfit\u00fcre zucker-reduziert\" class=\"wp-image-10442\"\/><\/figure>\n<\/div>\n\n<p style=\"text-align: center;\">1,5 kg Aprikosen, wenn m\u00f6glich reife<br>Ca. 600 g Zucker *<br>1 Beutel Geliermittel f\u00fcr Konfit\u00fcre<br>Saft einer Zitrone<br>1 TL Vanillezucker<\/p>\n<p style=\"text-align: center;\">* wer es s\u00fcsser mag, kann mehr Zucker verwenden<\/p>\n<p style=\"text-align: center;\">Die Aprikosen waschen, entkernen, in sehr kleine St\u00fccke schneiden und in eine grosse Sch\u00fcssel geben. Zucker, Geliermittel, den Saft einer Zitrone sowie Vanillezucker erg\u00e4nzen. Das Ganze etwas mischen, der Zucker l\u00f6st sich sehr schnell auf. Die Sch\u00fcssel schliessen und bis zum n\u00e4chsten Tag in den K\u00fchlschrank stellen. Die Fr\u00fcchte so ziehen lassen.<\/p>\n<p style=\"text-align: center;\">Am n\u00e4chsten Tag in eine hohe Pfanne geben und aufkochen. Das Ganze ca. 7 &#8211; 10 Minuten wallend kochen lassen, dabei aber immer wieder umr\u00fchren, damit nichts anbrennt oder \u201eanhockt\u201c. Kontrolle machen, ob die Konfit\u00fcre genug geliert und dann sofort in die heissen Gl\u00e4ser abf\u00fcllen und schliessen.<\/p>\n<p style=\"text-align: center;\">Viel Spass beim n\u00e4chsten Fr\u00fchst\u00fcck mit der zucker-reduzierten Aprikosenkonfit\u00fcre.&nbsp;<\/p>\n<p style=\"text-align: center;\"><strong>Anmerkung von Wilma:<\/strong> diese Konfit\u00fcre ist nicht so lange haltbar, wie die mit mehr Zucker, vor allem nicht in Asien. Aber man kann sie sehr gut auch einfrieren!<\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\">Weitere Gastbeitraege meiner Schwester Marisa &#8211; More guest entries of my sister Marisa: <a href=\"https:\/\/pane-bistecca.com\/2021\/03\/16\/herz-zopf-mit-rosen-nicht-nur-fur-den-oster-brunch-heart-zopf-with-roses-not-only-for-easter-brunch\/\">Herz Zopf mit Rose &#8211; Heart Zopf with Roses<\/a> und\/and <a href=\"https:\/\/pane-bistecca.com\/2020\/01\/23\/minestrone-italienische-gemusesuppe-gastbeitrag-meiner-schwester-italian-vegetable-soup\/\">Minestrone<\/a><\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\"><em>1,5 kg Apricots, ripe once<\/em><br><em>approx. 600 g Sugar *<\/em><br><em>1 Bust Gelling Agent for Jam<\/em><br><em>Juice of 1 Lemon<\/em><br><em>1 tsp Vanilla Sugar<\/em><\/p>\n<p style=\"text-align: center;\"><em>* if you like it sweeter add more sugar<\/em><\/p>\n<p style=\"text-align: center;\"><em>Wash the apricots, remove the stone and cut into very small pieces. Put them into a big bowl. Add sugar, gelling agent, lemon juice and vanilla sugar. Mix well, the sugar will dissolve quickly. Close the bowl and let marinate in the fridge overnight.&nbsp;&nbsp;<\/em><\/p>\n<p style=\"text-align: center;\"><em>The next day put it into a deep pan and bring to a boil. Let boil approx. 7-10 minutes, but be careful, mix from time to time to not let it stick to the pan and burn. Check it it has thickened, then pour immediately into hot washed jars and close tightly!&nbsp;<\/em><\/p>\n<p style=\"text-align: center;\"><em>Have fun next breakfast with my sugar reduced apricot jam!<\/em><\/p>\n<p style=\"text-align: center;\"><em><strong>Note from Wilma:<\/strong> this jam cannot be kept as long as the jam with more sugar, as the sugar makes it storable (especially in Asia). But it can be frozen!<\/em><\/p>\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/06\/mar12.jpg\" alt=\"Marisa's Aprikosenkonfit\u00fcre zucker-reduziert\" class=\"wp-image-10444\"\/><\/figure>\n<\/div>\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/06\/mar10.jpg\" alt=\"\" class=\"wp-image-10447\"\/><\/figure>\n<\/div>\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/06\/mar8.jpg\" alt=\"\" class=\"wp-image-10445\"\/><\/figure>\n<\/div>\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/06\/mar6-1024x768.jpg\" alt=\"Marisa's Aprikosenkonfit\u00fcre zucker-reduziert\" class=\"wp-image-10448\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/06\/mar9-1024x768.jpg\" alt=\"\" class=\"wp-image-10446\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/06\/mar7.jpg\" alt=\"\" class=\"wp-image-10449\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/06\/mar2.jpg\" alt=\"\" class=\"wp-image-10450\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/06\/mar1.jpg\" alt=\"Marisa's Aprikosenkonfit\u00fcre zucker-reduziert\" class=\"wp-image-10451\"\/><\/figure>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/06\/mar4.jpg\" alt=\"Marisa's Aprikosenkonfit\u00fcre zucker-reduziert\" class=\"wp-image-10452\"\/><\/figure>\n<\/div>\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/06\/mar3.jpg\" alt=\"Marisa's Aprikosenkonfit\u00fcre zucker-reduziert\" class=\"wp-image-10453\"\/><\/figure>\n\n\n<h1 style=\"text-align: center;\">Marisa<\/h1>","protected":false},"excerpt":{"rendered":"<p>Ich mag Konfit\u00fcren nicht, bei denen man vor allem den Zucker schmeckt. Ich m\u00f6chte die Fr\u00fcchte und deren Geschmack, deren Fruchts\u00fcsse und&#8230;<\/p>\n","protected":false},"author":5,"featured_media":160901,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[368,56,76,73,93,53,243,74,77,34,75],"tags":[369,79,95,80,81],"class_list":{"0":"post-14860","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-apricots","8":"category-spreads","9":"category-side-dish","10":"category-fruits","11":"category-breakfast","12":"category-guest-entry","13":"category-gifts-from-the-kitchen","14":"category-jam","15":"category-switzerland","16":"category-sweets","17":"category-lemon","18":"tag-aprikose","19":"tag-fruit","20":"tag-fruehstueck","21":"tag-konfiture","22":"tag-zitrone","23":"post_format-post-format-gallery"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Marisa&#039;s Aprikosenkonfit\u00fcre zucker-reduziert - Marisa&#039;s Apricot Jam Sugar reduced - Gastbeitrag - Marisa&#039;s Aprikosenkonfit\u00fcre zucker-reduziert - Marisa&#039;s Apricot Jam Sugar reduced - Gastbeitrag - Guest entry[:] - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2021\/06\/13\/marisas-aprikosenkonfiture-zucker-reduziert-marisas-apricot-jam-sugar-reduced-gastbeitrag-guest-entry\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Marisa&#039;s Aprikosenkonfit\u00fcre zucker-reduziert - Marisa&#039;s Apricot Jam Sugar reduced - Gastbeitrag - Guest entry\" \/>\n<meta property=\"og:description\" content=\"Ich mag Konfit\u00fcren nicht, bei denen man vor allem den Zucker schmeckt. 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