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
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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=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 % |
How much will it cost?
- For 1 kg 500 g : 9.35 €
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 and pistachio clafoutis, Apricot jelly, Shortbread tart with sweet apricots and rosemary, Apricot and almond cream tart, ... See them all 10
Caster sugar
Like these other recipes: Lemon tart, Gâteau Basque , Lime confectioner's custard (pastry cream), Pecan fruit rolls , Plum and almond panna cotta, ... See them all 356
Jam gelling agent
Like these other recipes: Blackberry and almond fondant tart, Quince jelly, Apricot jelly, Jelly-style plum jam, Windfall apple jelly, ... See them all 9
Lemon
Like these other recipes: Melt-in-the mouth meat and vegetables in a sealed casserole, Soufflée omelette with cheese, Paella, Pesto, Quick bramble jelly, ... See them all 119
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