Quick and Easy Apricot Jam
Prepare this delicious, slightly sweet apricot jam at home, with or without vanilla pod. Perfect for enjoying your ripe fruit!
Ingredients
- 700 g very ripe but not damaged apricots (weight without cores)
- 400 g granulated sugar
- 1 vanilla pod optional
Prepare in advance
- Rinse and dry the apricots. Cut them into quarters (or into 8 if they are really big).
- In a salad bowl, place the chopped apricots and add the powdered sugar. Cut the vanilla pod in half, scrape out the seeds and add them to the sugar, also put the pod to macerate.
- Mix everything to coat well then leave to macerate for 6 to 12 hours at room temperature, stirring a few times. This allows you to extract the juice from the fruits, make them gel more quickly during cooking and have a more intense flavor in your jam.
- Then place everything in a large saucepan, having removed the pod. Heat over high heat to bring the mixture to a boil. The goal is to cook as quickly as possible to keep the color and flavor of the fruit. Mix often with a wooden spoon to prevent it from sticking to the bottom.
- If a scum appears, do not remove it as it will disappear by itself when the jam is ready. The cooking time depends on your fruit.
- Tip: to know if the jam is set, pour a drop of the preparation on a plate taken out of the freezer. Then put the plate vertically: if the drop runs slightly then freezes, it's cooked enough! Otherwise continue cooking a bit.
- Pour the preparation into well-sterilized jam jars in the machine or in boiling water for 10 minutes (jar + lid separate). Close the jars and invert them for 10 minutes. Place right side up until the jam has completely cooled.
Notes
Once opened, your jar of jam will keep for around 10-15 days in the refrigerator.