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Fresh Homemade Apricot Jam Recipe with Creamy Vanilla Bean – Easy & Delicious

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A simple and delicious apricot jam infused with creamy vanilla bean, perfect for breakfast, gifting, or brunch. This jam balances tart apricots with a silky vanilla aroma for a comforting homemade treat.

Ingredients

Scale
  • 3 pounds (1.4 kg) fresh apricots, pitted and chopped
  • 2 cups (400 g) granulated sugar
  • 2 tablespoons (30 ml) freshly squeezed lemon juice
  • 1 whole vanilla bean, split and seeds scraped
  • 1/4 cup (60 ml) water

Instructions

  1. Rinse the apricots under cool water. Using a sharp paring knife, carefully pit and chop them into roughly 1/2-inch (1.2 cm) pieces. Set aside. (10 minutes)
  2. Lay your vanilla bean flat and split it lengthwise with a knife. Use the back of the knife to scrape out the tiny seeds. Set seeds aside and keep the pod for the pot. (5 minutes)
  3. Add chopped apricots, sugar, lemon juice, vanilla seeds, vanilla pod, and water to a heavy-bottomed saucepan. Stir gently to mix everything evenly. (5 minutes)
  4. Place the pan over medium heat and bring the mixture to a simmer. Stir frequently to prevent sticking or burning. Once simmering, reduce heat to low and continue cooking gently for 30-40 minutes until thickened and apricots break down slightly but retain some shape.
  5. Test the jam’s consistency by placing a small spoonful on a chilled plate and tilting it. If it wrinkles and holds shape, it’s done. If not, continue simmering a few more minutes and test again.
  6. Remove the vanilla pod before bottling to avoid bitterness.
  7. Carefully ladle the hot jam into sterilized glass jars, leaving about 1/4-inch (0.6 cm) headspace. Wipe rims clean, seal with lids, and let cool to room temperature. (15 minutes)
  8. Store jars in the refrigerator for up to 3 weeks or process in a water bath canner for longer shelf life.

Notes

Stir gently but consistently during simmering to avoid burning. Use ripe but firm apricots for best texture. Test jam set with the chilled plate method. Remove vanilla pod before bottling to prevent bitterness. For a smoother jam, strain before bottling. Refrigerate for up to 3 weeks or water bath can for longer storage.

Nutrition

Keywords: apricot jam, homemade jam, vanilla bean jam, easy jam recipe, fruit preserves, breakfast spread, gift jam

Find it online: https://evabakery.com/fresh-homemade-apricot-jam-recipe-with-creamy-vanilla-bean-easy-and-delicious/