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.
37 K 2.4/5 (7 reviews)
4 hours 55 min.
Easy
500 g
6 IngredientsLast modified on: July 12th 2023
For 500 g, you will need:
- 1
2 ½ tablespoons caster sugar - 2
1 tablespoon jam gelling agent - 3
1 2⁄3 cup apricots - 4 1 cup caster sugar
- 5
1⁄3 lemon - 6
0 vanilla pod
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.
To finish around 7pm, you'll need to have started before: 14:40.Change end time
Step by step recipe
Stage 1
Stage 2 - 4 min.
Prepare 1 2⁄3 cup 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 1 cup 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 1⁄3 lemon, amonds, and the inside scraped from 0 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 | 4 RDI=2 % | 320 RDI=30 % | 0 | 1,300 RDI=70 % | 5,440 RDI: 70 % |
| Per 100 g | 0 | 50 RDI=4 % | 0 | 190 RDI=9 % | 790 RDI: 9 % |
How much will it cost?
- For 500 g : 3.15 €
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: Apricot and pistachio clafoutis, Apricot and almond cream tart, Dried apricots, Crisp apricot and pistachio tart, Salad of vine peaches and apricots with verbena, ... See them all 10
Caster sugar
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Jam gelling agent
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Lemon
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