Jam, the real thing with homemade pálinka – the Gönc apricot season begins

The history of the Gönc apricot dates back to the end of the 19th century, when the area’s grape and wine production was gradually replaced by orchards. Thanks to the climate and careful breeding, the region has now become one of the best-known apricot-producing regions. The Gönc apricot is a larger, conically spherical, juicy and fragrant fruit – it is no coincidence that the jam and pálinka made from it are also particularly popular.

The apricot season lasts until mid-July, but in recent years, due to the summer heat, it has often ripened earlier. It is worth putting the fruit in an airy box or putting it in the refrigerator after purchase to prevent it from spoiling. Using peaches is simple: you don’t need to peel them, just remove the pits and cut them into pieces, then cook them with sugar, lemon juice and even a little brandy, flavored with sugar.

When making jam, you may need jam fixer, depending on the cooking time and the juiciness of the fruit, but if you take enough time to thicken, you can make a “spoon-shaped” jam in as little as 2-3 hours. The recipe calls for about 750 grams of sugar, the juice of 1-2 lemons and a few centiliters of brandy to taste for 3 kg of peaches. During cooking, it is particularly important to stir regularly and to sterilize the jars properly. This way, it will keep in the pantry without preservatives.

Gönc apricot jam is not only great for toast or cakes, but it also provides a real culinary experience when you mix it with a drop of apricot pálinka. The result: a full flavor, a silky texture and a true Hungarian summer classic – in a bottle.