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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.

22K 7 2.4

Last modified on: July 12^th 2023

Keywords for this recipe:

For 1 kg 500 g, you will need:

1 3.5 oz caster sugar
2 1.1 oz jam gelling agent
3 2 lb + 6.7 oz apricots
4 1 lb + 8.6 oz caster sugar
5 1 lemon
6 ½ vanilla pod

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

Change measures: Metric

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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:

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Step by step recipe

Stage 1

Mix 3.5 oz caster sugar with 1.1 oz jam gelling agent in a bowl.

Set aside.

Stage 2 - 4 min.

Prepare 2 lb + 6.7 oz 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 1 lb + 8.6 oz 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: Apricot and pistachio clafoutis, Dried apricots, Crisp apricot and pistachio tart, Apricot jelly, Apricot and almond cream tart, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Nougatine, Chocolate and matcha tea biscuits, Elsa's Comtoise galette, Apple confectioner's custard, Muffin dough, ... All
	Jam gelling agent: You can get more informations, or check-out other recipes which use it, for example: Fruit paste : Blackcurrant, Apricot jelly, Blackcurrant jelly, Passion fruit jellies, Windfall apple jelly, ... All
	Lemon: You can get more informations, or check-out other recipes which use it, for example: Baked salmon fillet, Mouna, Cucumber and salmon salad, Sausage mushroom and cheese crumble, Salmon rillettes, ... All

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