Apricot Vanilla Jam
An easy recipe for apricot jam with vanilla bean. This quick vanilla apricot jam without pectin is a relatively small batch jam recipe and delicious as an accompaniment to afternoon tea or toast.
Equipment
- Large deep sided pan
- 4-5 small preserving jars
- Candy thermometer
Ingredients
- 3 lbs fresh apricots cut in half and pit removed
- 3 cups superfine granulated sugar of caster sugar
- 2 vanilla pods
- 1 lemon wedge
Instructions
- Add the apricot halves to a large deep saucepan, suitable for jam making.
- Add about ⅓ cup water to the pan, squeeze in the juice from the lemon wedge and also add the lemon wedge itself. Stirring and mashing down the apricots with a wooden spoon, bring this to a boil over medium-high heat.
- Once this has boiled, reduce the heat to low, cover and simmer for 10 minutes until the apricots are softened.
- Meanwhile, cut open two vanilla pods and scrape out the seeds. When your apricots have softened, remove the lid, add the sugar, vanilla seeds and the pods. Stir this together and increase the heat.
- Using either a candy thermometer attached to the pan or an instant read thermometer that you check regularly, bring the mixture to the jam stage of 220°F (104C). This will take some time - stir occasionally to prevent burning on the bottom.
- When the mixture reaches the temperature, remove from heat and carefully remove the vanilla pods and lemon wedge from the mix. Decant into jars to cool completely. (see note)
Notes
You can keep this jam in unsealed jars in the fridge for about a month, but if you would like to preserve for longer, you can also follow canning practices to seal jars. In order to do this boil the filled jars in a water bath for about ten minutes, then remove from the water and leave to cool for several hours - the lids should suction shut as the jars cool if the seal has been successful.
Nutrition
Calories: 725kcalCarbohydrates: 187.5gProtein: 4.4gFat: 2.2gSaturated Fat: 0.1gSodium: 5mgPotassium: 884mgFiber: 6.6gSugar: 180.8gCalcium: 45mgIron: 1mg
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