Description
Make a flavorful homemade apricot jam featuring the warmth of vanilla and the brightness of lemon.
Ingredients
Scale
- 2 lbs ripe apricots, halved and pitted
- 4 cups granulated sugar
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 vanilla bean, split lengthwise, or 1 teaspoon pure vanilla extract
- 1 box (1.75 oz) powdered pectin
Instructions
- Prepare your canning jars and lids according to standard sterilization procedures.
- Combine the prepared apricots, sugar, lemon juice, and lemon zest in a large, heavy-bottomed pot.
- If using a vanilla bean, scrape the seeds into the pot and add the pod. If using extract, wait until the end of cooking.
- Bring the mixture to a rolling boil over high heat, stirring constantly.
- Add the powdered pectin all at once while stirring rapidly. Continue to stir and bring the mixture back to a full, rolling boil that cannot be stirred down.
- Boil hard for exactly 1 minute, still stirring. Remove from heat. If using vanilla extract, stir it in now. Skim off any foam from the surface.
- Carefully ladle the hot jam into the prepared jars, leaving 1/4 inch headspace. Wipe rims clean.
- Place lids on jars and process in a boiling water canner for 10 minutes, adjusting for altitude if necessary.
- Remove jars and let them cool undisturbed for 12 to 24 hours until sealed. Check seals before storing.
Notes
- If you prefer a less intense vanilla flavor, remove the vanilla bean pod after 15 minutes of simmering before adding the pectin.
- The lemon juice provides necessary acid and pectin to help the jam set properly.
- For best results, use firm, ripe apricots for a good set.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Preserves
- Method: Stovetop Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 85
- Sugar: 21
- Sodium: 2
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 0.5
- Protein: 0.1
- Cholesterol: 0