Is there a better way to capture summer than to make vanilla apricot jam? There might be, but this beautiful golden amber jam prettily flecked with vanilla seeds is not a bad way to attempt it. Tart and fruity, sweet and aromatic, this jam really is summer in a jar.
Before we set off on our epic holiday to the Isles of Scilly earlier this year, we had much to do. It was the usual scramble to try and use up perishable food before we left.
One of the items that needed attention was a punnet of slightly under ripe apricots. With all the talk of fairtrade vanilla on BBC Radio 4 recently, it was a question of making poached apricots in vanilla syrup or jam. I plumped for the jam and oh boy, I’m so glad I did.
Vanilla Apricot Jam
I used a Trish Deseine recipe as my guide. But as I’m incapable of following recipes unless they’re my own, it morphed somewhat. I reduced the quantity of sugar to fruit and added a little water. I find most jam recipes don’t need nearly the amount of sugar that people seem to think. Apricots, like most stone fruit, are high in pectin, so they don’t need excessive amounts of sugar to set.
The quantity I used made two small jars. It’s really important that you sterilise your jam jars properly if you want to store your jam for any length of time. You can find out the various ways of doing this in my post: how to sterilise glass jars, bottles and associated lids.
The jam turned out to be a beautiful golden amber colour and looked really pretty flecked with vanilla seeds. And it didn’t stop there. It set well and tasted sublime, tart and fruity, but still sweet and aromatic. I haven’t yet used the jam as I’ve been saving it for something special, but I have yet to decide what that special something is going to be.
I quite like my apricot jam on the chunky side, if you prefer it a bit smoother, chop the fruit into smaller pieces.
I’ve made this vanilla apricot jam several times since I posted this recipe. The jam is really delicious just spread on fresh bread with lashings of butter. But I have also used it in these easy jam tarts, apricot buns flavoured with vanilla and this hot chocolate Victoria sandwich cake.
Other Jam Recipes You Might Like
- Chocolate blackberry jam
- Easy carrot jam
- Easy homemade strawberry jam
- Fig, apple & pomegranate jam
- Quince jelly with optional apple and chilli
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this aromatic vanilla apricot jam, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more recipes for preserves, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Vanilla Apricot Jam. PIN IT
Vanilla Apricot Jam – The Recipe
Vanilla Apricot Jam
- 400 g fresh apricots – washed, stoned and roughly chopped (keep the stones)
- 300 g golden granulated sugar
- 1 vanilla pod
- 1 lemon – juiced
- Place the apricots into a stainless steel heavy bottomed pan along with the sugar and the stones.
- Cut the vanilla pod into small pieces and scatter over the sugar.
- Squeeze in the lemon juice and add a splash of water.
- Cover the pan with a lid and leave overnight for the flavours to infuse.
- Bring the mixture to a gentle simmer and stir until the sugar is completely dissolved.
- Bring it to a rapid boil and let it go for a good ten minutes or until the jam goes from frothy to clear to setting point. Test for setting point by dropping a teaspoonful onto a cold plate. If the jam wrinkles when it's pushed, it's ready.
- Remove the stones with a spoon and ladle the hot jam into two sterilised jars. Cover, seal and label.
I’m entering my vanilla apricot jam into Susan’s Home Made & Well Preserved challenge over at A Little Bit of Heaven on a Plate. This is in the vague hope I might get lucky and win a copy of First Preserves by Vivian Lloyd.
This gorgeous preserve is, of course, made from scratch. So I am entering this into Mr JW’s Made With Love Mondays.