Apricot jam with vanilla


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.
2,993 7 2.4
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Last modified on: July 14th 2021

Keywords for this recipe:ApricotJamAlmondsKernelsVanillaLemon

For 1 kg 500 g, you will need:

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

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
39 min.4 hours25 min.5 hours 4 min.
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Step by step recipe


Stage 1
Apricot jam with vanilla : Photo of step #1
Mix 100 g caster sugar with 30 g jam gelling agent in a bowl.

Set aside.

Stage 2 - 2 min.
Apricot jam with vanilla : Photo of step #2
Rinse and dry 1 kg 100 g apricots.

Stage 3 - 4 min.
Apricot jam with vanilla : Photo of step #3
Cut the apricots in half and keep the stones to one side.

Stage 4 - 5 min.
Apricot jam with vanilla : Photo of step #4
It is not essential, but the jam will have a better texture if you remove the small hard area where the stalk was attached (shown by the arrow).

Stage 5 - 4 min.
Apricot jam with vanilla : Photo of step #5
Cut each apricot half into 4 and put in a bowl.

Weigh the prepared fruit to be sure of the correct amount of sugar and gelling agent. If you don't have 1 kg of apricots, recalculate the correct weight using this little calculator:
Apricots : grams

Stage 6 - 4 hours
Apricot jam with vanilla : Photo of step #6
Add 700 g caster sugar, mix rapidly, then cover and leave for at least 4 hours or overnight.

Stage 7 - 15 min.
Apricot jam with vanilla : Photo of step #7
If possible, extract the nutty kernels from the apricot stones.

Set aside.

Stage 8
Apricot jam with vanilla : Photo of step #8
After the apricots have been left to steep with the sugar, the juice will have made a syrup.

Stage 9 - 5 min.
Apricot jam with vanilla : Photo of step #9
Tip the contents of the bowl into a high-sided pan (ideally a jam kettle) on high heat and bring to the boil.

Stage 10
Apricot jam with vanilla : Photo of step #10
A lot of froth will form to begin with; this is quite normal.

Stage 11 - 15 min.
Apricot jam with vanilla : Photo of step #11
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 12 - 2 min.
Apricot jam with vanilla : Photo of step #12
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 13 - 5 min.
Apricot jam with vanilla : Photo of step #13
Bring back to the boil, stirring from time to time. Continue boiling for 3 minutes and your jam is ready.

Stage 14 - 4 min.
Apricot jam with vanilla : Photo of step #14
Divide out into jars and put the lids on while still hot.

Stage 15 - 1 min.
Apricot jam with vanilla : Photo of step #15
Turn the jars upside down so that the remaining air in the jar passes through the scalding hot jam to sterilise it.

Stage 16 - 2 min.
Apricot jam with vanilla : Photo of step #16
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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
3,857 Kcal or 16,148 Kj12 gr952 gr0 gr
193 %5 %90 %0 %
Per 100 g
Energetic valueProteins CarbohydratesFats
187 Kcal or 783 Kj1 gr46 gr0 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?

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
ApricotsApricots: You can check-out other recipes which use it, like for example: Stewed apricots, Dried apricots, Apricot and almond cream tart, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Ice-cream Vacherin, Eton mess, Génoise (Genoa sponge), Crème caramel, "BN style" chocolate-filled biscuits, ... All
Jam gelling agentJam gelling agent: You can get more informations, or check-out other recipes which use it, for example: Passion fruit jellies, Jelly-style plum jam, Apple paste, Windfall apple jelly, Blackberry and almond fondant tart, ... All
LemonLemon: You can get more informations, or check-out other recipes which use it, for example: Stewed apple (compote), Amandier (gluten-free almond cake), Lemony cabbage and potato salad, Santiago Cake, Raspberry sorbet, ... All

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