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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.

34 K 2.4/5 (7 reviews)

4 hours 55 min. difficulté

Easy

9.35 €

1 kg 500 g

6 Ingredients

Last modified on: July 12^th 2023

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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:

500 g 750 g 1 kg 500 g 3 kg 4 kg 500 g

Change measures:

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Times for this recipe

Preparation: 30 min.

Resting: 4 hours

Cooking: 25 min.

All in all: 4 hours 55 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

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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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	10 RDI=4 %	950 RDI=70 %	0	3,860 RDI=140 %	16,150 RDI: 140 %
Per 100 g	0	50 RDI=3 %	0	190 RDI=7 %	780 RDI: 7 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,700 k-calories (or 11,300 k-joules) per day for a man Change to a woman

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