- Difficulty: Easy
- Makes: about 3 1/2 cups
- Nutritional Info Per Serving (Serving Size: 1 out of 6 total): 303 Calories, 1g Total Fat, 0g Saturated Fat, 76g Carbohydrates, 3g Dietary Fiber, 73g Sugar, 2g Protein, 0mg Cholesterol, 2mg Sodium
- Total Time: 50 minutes
- Hands-On Time: 10 minutes
Ingredients
- 2 lbs apricots, pitted and quartered
- 1 3/4 cups granulated sugar
- Zest of 1 lemon and 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla bean paste or 1/2 vanilla bean, split and seeds scraped (see Cook's Note)
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Directions
- Combine the apricots, sugar, lemon zest, lemon juice, and vanilla in a large saucepan. Lightly mash the apricots to release juices, then let the mixture rest for about 10 minutes so the fruit macerates and the sugar begins to dissolve. Meanwhile, place a small plate in the freezer to use for testing doneness.
- Bring the saucepan to a boil over medium-high heat, then reduce to medium and stir frequently. Simmer until the jam thickens and becomes syrupy, about 35 minutes. To test, put a little jam on the frozen plate and chill for 2 minutes; if a trail remains when you run a spoon or finger through it, the jam is set. If still thin, continue cooking and test every 5 minutes. When set, transfer to jars, cool completely, then cover tightly and refrigerate for up to 6 months.
- If using a vanilla bean, add the seeds and the empty pod at the start and remove the pod before storing.
Cook's Note
For a savory-herb variation, after macerating try adding 3 sprigs of thyme wrapped in cheesecloth to the fruit mixture; remove the bundle before storing. This twist is delicious as a glaze for grilled chicken or pork or alongside a cheese board.
