Apricot and Vanilla Jam
We were off on holiday and it was the usual scramble to try and use up perishable food before we left. A punnet of slightly under ripe apricots was one of the food items that needed attention. With all the talk of fairtrade vanilla on BBC Radio 4 and Vanessa’s blog back in August, it was a question of poached apricots in vanilla syrup or making jam. I plumped for the jam and oh boy, I’m so glad I did.
I used Trish Deseine’s recipe as my guide, but reduced the quantity of sugar to fruit and added some water.
This is how I made two jars of apricot and vanilla jam:
- Washed 400g apricots, then chopped and de-stoned them.
- Put into a stainless steel heavy bottomed pan with 300g caster sugar and the stones.
- Cut a vanilla pod into bits and scattered this over the sugar.
- Squeezed in the juice of a lemon and added a splash of water.
- Left overnight for the flavours to infuse.
- Bought the mixture to a gentle simmer and stirred until the sugar was completely dissolved.
- Bought it up to a rapid boil and let it go for a good ten minutes or more until the jam went from frothy to clear and setting point was reached (jam wrinkled when dropped onto a cold plate).
- Removed the stones and spooned into two sterilised jars.
I am entering this into Susan’s Home Made & Well Preserved challenge over at A Little Bit of Heaven on a Plate in the vague hope I might get lucky and win a copy of First Preserves by Vivian Lloyd.
This was, of course, made from scratch as is the vast majority of what I make, so I am entering this into Mr JW’s Made With Love Mondays.
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