Vanilla Apricot Jam

5 from 1 vote

Beautiful golden amber vanilla flecked apricot jam. Tart and fruity, sweet and aromatic, this is a great way to preserve summer in a jar.

Prep Time15

Cook Time15

Marinating Time8

Total Time30

Course: Jams, Chutneys etc

Cuisine: British

Keyword: apricots, jam, preserves, vanilla

Servings: small jars

Calories: 698kcal

Author: Choclette @ Tin and Thyme

Ingredients

400 g apricots washed, stoned and roughly chopped -keep the stones
300 g golden granulated sugar
1 vanilla pod
1 lemon juiced

Metric - US Customary

Instructions

Place the apricots into a stainless steel heavy bottomed pan along with the sugar and the stones.
400 g apricots, 300 g golden granulated sugar
Cut the vanilla pod into small pieces and scatter over the sugar.
1 vanilla pod
Squeeze in the lemon juice and add a splash of water.
1 lemon
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.

Notes

Keep a plate in the freezer so it's nice and cold when you test the jam.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition