1,419 easy and fully explained recipes, with 33,930 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.

22K 7 2.4

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 does 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: Crisp apricot and pistachio tart, Stewed apricots, How to prepare apricots, Apricot jelly, Dried apricots, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Apricot and pistachio clafoutis, Caramelized apple and walnut cake, Citrus tart, Gâteau Basque , Home-made terrine of foie gras, ... All
	Jam gelling agent: You can get more informations, or check-out other recipes which use it, for example: Blackberry and almond fondant tart, Apricot jelly, Apple paste, Passion fruit jellies, Fruit paste : Blackcurrant, ... All
	Lemon: You can get more informations, or check-out other recipes which use it, for example: Flognarde, How to prepare purple artichokes, Fish fillet in express cooking envelope, Glazed mushrooms with plain rice, Light herb sauce, ... All

Other recipes you may also like

Hamburger buns

This recipe shows you how to make hamburger buns that are almost brioche style without being sweet.
160K4 3 hours 59 min. April 11^th 2020

Flambéd bananas

The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
313K 14 40 min. February 21^th 2011

Vanilla sugar

Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...
405K 15 26 min. August 12^th 2018

Vegetable stock

Vegetable stock is a very easy and versatile basic recipe. It can be used in many different ways: for cooking rice, making soups, sauces, etc. It's a good idea to keep a supply of vegetable stock in your fridge or freezer.
253K4.3 1 hour October 5^th 2011

Saucipain

Saucipain (or sausage bread) is a kind of savoury baguette. The dough contains small dice of dry-cured sausage or salami and is mixed with red wine instead of water. Served sliced in rounds, it makes a typically French aperitif snack.
59K3.8 4 hours 26 min. October 24^th 2017

News list of cooking-ez.com

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

Post your 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.