This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
46 K 2.4/5 (7 reviews)
4 hours 55 min.
Easy
9.35 €
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
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=5 % | 950 RDI=90 % | 0 | 3,860 RDI=190 % | 16,150 RDI: 190 % |
| Per 100 g | 0 | 50 RDI=4 % | 0 | 190 RDI=9 % | 780 RDI: 9 % |
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)
Caster sugar
Like these other recipes: Almond macaroon cake, Chocolate rolls (petits pains), Citrus tart, Buckwheat almond biscuits, Génoise (Genoa sponge), ... See them all 365
Jam gelling agent
Like these other recipes: Fruit paste : Blackcurrant, Quince jelly, Blackberry and almond fondant tart, Dandelion flower jelly, Windfall apple jelly, ... See them all 10
Lemon
Like these other recipes: Quince jelly, Clementine sorbet, Greek Pesto, Roast cabbage with lemon, Pear sorbet, ... See them all 126
Other recipes you may also like
Poppy seed and lemon cake
This flavour combination is trending right now - and rightly so. Here, lemon partners poppy seeds in a moist loaf-style cake. November 17th 201961 K 2 1 hour 55 min.
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site. September 16th 2020547 K 44.2 14 hours 30 min.
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc... February 21th 2011326 K3.8 25 min.
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025488 K 25 20 min.
Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like raspberries, strawberries, blackberries, etc. August 3rd 2013879 K 44.7 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-14)
Note: We'll never share your e-mail address with anyone else.
Post a 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.