Apricot jam with vanilla
A really flavoursome apricot jam, minimally sweetened, with a hint of vanilla and the discreet crunch of the almond-like kernels.
32 K 2.4/5 (7 reviews)
4 hours 55 min.
Easy
1 kg 500 g
6 IngredientsLast modified on: July 12th 2023
For 1 kg 500 g, you will need:
- 1
100 g caster sugar - 2
30 g jam gelling agent - 3
1 kg 100 g apricots - 4 700 g caster sugar
- 5
1 lemon - 6
½ vanilla pod - Total weight: 2,065 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 30 min.
Resting: 4 hours
Cooking: 25 min.
All in all: 4 hours 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1
Stage 2 - 4 min.
Prepare 1 kg 100 g apricots and place in a bowl.
Weigh your apricots to ensure the right fruit-sugar-gelling ratio. If you don't have 1 kg of apricots at this point in the recipe, recalculate the correct weights with this little calculator:rec=1366
Weigh your apricots to ensure the right fruit-sugar-gelling ratio. If you don't have 1 kg of apricots at this point in the recipe, recalculate the correct weights with this little calculator:rec=1366
Stage 3 - 4 hours
Add 700 g caster sugar, mix rapidly, then cover and leave for at least 4 hours or overnight.
Stage 4 - 15 min.
Stage 5
After the apricots have been left to steep with the sugar, the juice will have made a syrup.
Stage 6 - 5 min.
Tip the contents of the bowl into a high-sided pan (ideally a jam kettle) on high heat and bring to the boil.
Stage 7
A lot of froth will form to begin with; this is quite normal.
Stage 8 - 15 min.
Then the froth will subside or reduce to just a thin coating on the fruit. This is the sign that it's sufficiently cooked.
You can remove any remaining froth with a skimmer.
You can remove any remaining froth with a skimmer.
Stage 9 - 2 min.
Ad the sugar+gelling agent mixture to the pan with the juice of 1 lemon, amonds, and the inside scraped from ½ vanilla pod.
Stage 10 - 5 min.
Bring back to the boil, stirring from time to time. Continue boiling for 3 minutes and your jam is ready.
Stage 11 - 4 min.
Divide out into jars and put the lids on while still hot.
Stage 12 - 1 min.
Turn the jars upside down so that the remaining air in the jar passes through the scalding hot jam to sterilise it.
Stage 13 - 2 min.
Turn right way up and leave to cool before storing in a cupboard. There is no need to refrigerate this jam.
Remarks
If your apricots are not very ripe, you can cut down or leave out the lemon juice.
Do you like the idea of almonds in jam? If so, add the same weight (or more) of flaked almonds to the apricot kernels.
Do you like the idea of almonds in jam? If so, add the same weight (or more) of flaked almonds to the apricot kernels.
Keeping: Several months.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 10 RDI=5 % | 950 RDI=90 % | 0 | 3,860 RDI=190 % | 16,150 RDI: 190 % |
| Per 100 g | 0 | 50 RDI=4 % | 0 | 190 RDI=9 % | 780 RDI: 9 % |
How much will it cost?
- For 1 kg 500 g : £7.80
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Apricots
Like these other recipes: Dried apricots, Apricot jelly, Crisp apricot and pistachio tart, Apricot and pistachio clafoutis, Stewed apricots, ... See them all 10
Caster sugar
Like these other recipes: Fruit paste : Blackcurrant, Like Bounty, Coffee custard, Pears in red wine with blackcurrant , Citrus tart, ... See them all 356
Jam gelling agent
Like these other recipes: Quince jelly, Apricot jelly, Fruit paste : Blackcurrant, Passion fruit jellies, Windfall apple jelly, ... See them all 9
Lemon
Like these other recipes: Lemon and grated apple tart, Quince compote, Hummus, Winter cauliflower tabbouleh, Windfall apple jelly, ... See them all 119
Other recipes you may also like
Sausage mushroom and cheese crumble
A small ramekin filled with sausage sandwiched between two layers of cooked mushrooms, topped with a savoury crumble made with cancoillotte (a cheese typical of eastern France). All the French region of Franche-comté is in this recipe: Morteau sausage, cancoillotte cheese, and Jura white wine.May 10th 2023246 K 24.6 2 hours 45 min.
Beans with tomatoes
Fresh white haricot beans and leftover chicken cooked with stewed tomatoes, a sprig of parsley and it's ready.February 21th 2011202 K4.1 1 hour 55 min.
Larded pork tenderloin
Tenderloin of pork stuffed with mustard and parsley, then wrapped in thin slices of bacon and oven roasted.November 3rd 2011246 K 14.7 1 hour 30 min.
Rabbit civet
Rabbit civet is a classic dish of French cuisine. The word "civet" comes from "cive", an old word for onion. These days, the name refers to chunks of meat, marinated then cooked slowly in red wine with bacon, mushrooms and onions. This tasty stew or casserole, with its very tender meat, is like my...May 10th 202397 K4 15 hours 20 min.
Salmon and Spinach Gratin
This gratin has a layer of spinach, a layer of salmon with tomato and a layer of potato purée topped with grated cheese.January 27th 201665 K4.3 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-06)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.