Maple Vanilla Apricot Jam Recipe
This delicious apricot jam recipe brings together the natural sweetness of ripe apricots with a touch of tangy lemon juice and rich maple syrup. The addition of fragrant vanilla bean adds a lovely aroma that enhances the overall flavor. The process of making this jam involves macerating the apricots with the other ingredients to create a luscious fruit mixture that transforms into a thick and smooth jam perfect for spreading on toast or using in various recipes. Enjoy the vibrant flavors of summer with this delightful apricot jam!
— Constant Cookbook
Ingredients
- 2.2 pounds (1 kg) apricots, pitted and halved. (that would be about 6 cups.)
- 3 cups sugar
- 3/4 cup top-quality maple syrup
- juice from one lemon
- 1 vanilla bean, split
Instructions
- Toss apricots, lemon juice, vanilla bean and maple syrup together in a ceramic bowl, cover with sugar and macerate for several hours.
- Transfer mixture to an enameled pot and bring to a boil. Moderate the heat, skim and continue to cook, stirring occasionally, until jam has thickened but not yet reached the jell point—about 15 minutes.
- Turn off the flame and allow the jam to cool for a minute, then pass the still-hot jam through a food mill to produce a coarse puree. (There should be almost no waste, so keep at it until you're able to work the skins through the sieve.) You can also skip the food mill for a chunkier jam or use a immersion blender for smooth jam.
- Return puree to pot and resume cooking. Keep a close eye on it, because the puree will cling to the insides of the pot at this point and the more it thickens, the more liable it will be to scorching.
- When the jell point is reached—perhaps another 10 minutes—ladle into jars and seal. Process in boiling water for 10 minutes.
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