John Myers
Apricot and Vanilla Jam
The perfect apricot and vanilla jam recipe with a picture and simple step-by-step instructions.
- 2 kg Fresh apricots
- 750 g Preserving sugar 2: 1
- 4 Vanilla sticks
- 1 Organic lemon
- 6 Twist-Off glasses
- Core and peel the apricots. Sprinkle the preserving sugar in a large saucepan and bring to the boil. Mix with the pulp of the vanilla pods and the juice of the organic lemon (4-5 tablespoons). Let simmer for about 5-7 minutes, stirring constantly. Pull from the plate and puree with the hand blender (whole or with pieces). Put it on the plate again and let it boil gently. Use the small spoon to give a gel test on a plate. Put the hot rinsed jars and lids on top and fill them with the jam using a funnel and ladle up to approx. 5 mm below the rim. Close immediately. I don’t turn it over. Let it cool down and label it as you wish. In a chilled dish, the glasses keep for about 6-8 months. Good Appetite. Also ideal for baking cookies …
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