1,436 easy and fully explained recipes, with 66,216 photos and 78 videos

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.

25K 2.4/5 based on 7 reviews

Last modified on: July 12^th 2023

Keywords for this recipe:

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: 2,062 grams

Change these quantities to make: 500 g 750 g 1 kg 500 g 3 kg 4 kg 500 g

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
28 min.	4 hours	25 min.	4 hours 53 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1

Mix 100 g caster sugar with 30 g jam gelling agent in a bowl.

Set aside.

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

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.

If possible, extract the nutty kernels from the apricot stones.

Set aside.

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.

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.

Keeping

Several months.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,857 Kcal or 16,148 Kj	12 gr	952 gr	0 gr
193 %	5 %	90 %	0 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
187 Kcal or 783 Kj	1 gr	46 gr	0 gr
9 %	<1 %	4 %	0 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 1 kg 500 g : 9.33 €

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: You can check-out other recipes which use it, like for example: How to prepare apricots, Stewed apricots, Apricot jelly, Dried apricots, Apricot and pistachio clafoutis, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Gâteau Basque , Blackberry and almond fondant tart, Pear and lime meringue pie, Chocolate cream, Citrus syrup, ... All
	Jam gelling agent: You can get more informations, or check-out other recipes which use it, for example: Jelly-style plum jam, Blackberry and almond fondant tart, Quince jelly, Fruit paste : Blackcurrant, Apple paste, ... All
	Lemon: You can get more informations, or check-out other recipes which use it, for example: Caesar salad, Quince compote, Ham and endives au gratin, Lemon Confectioner's Custard, Melt-in-the mouth meat and vegetables in a sealed casserole, ... All

Other recipes you may also like

Pan con tomate

"Pan con tomate" (tomato toast) is a staple of Spanish cuisine, where it is often served as an aperitif snack. It is really simple to make and delicious: the bread is rubbed with half a tomato to soak it with the juice. After that, all it needs is seasoning and a drizzle of olive oil. This is a...
39K4.8 7 min. June 13^th 2018

Pizza dough

Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.
499K4.6 1 hour 59 min. August 27^th 2020

Chaud-froid of grapefruit, pineapple and lime custard

Cold grapefruit quarters with slices of hot caramelized pineapple, lime custard (crème anglaise) and citrus crunch.
252K4.5 2 hours 5 min. December 20^th 2010

Apricot and almond cream tart

Half apricots arranged on a thin layer of almond cream.
322K4.1 1 hour 45 min. July 12^th 2023

Puff or flaky pastry (pâte feuilletée)

Puff pastry is an incredible assembly of thin layers of butter enclosed in thin layers of dough. After cooking this give a succession of thin crisp pastry leaves that produce exceptional desserts or pies. It's a jewel of French patisserie. Making your own puff pastry is not very difficult, it's just...
440K 63.3 2 hours 45 min. January 19^th 2011

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.