Apricot Jam
Thick and luscious, lightly sweet with a delightfully tart note. Apricots brightened with fresh lemon with an unexpected wisp of vanilla make for a gorgeous jam!
Equipment
- medium saucepan
- Immersion blender
Ingredients
- 14 ounces dried apricots
- Zest from 2 lemons, about 1 to 1-½ teaspoons
- Juice from 2 lemons, about 6 to 6-½ tablespoons
- 2 cups water
- 2 cups sugar
- 1 teaspoon pure vanilla paste or extract
Instructions
- Toss the dried apricots in a medium saucepan with the lemon zest, lemon juice, and water. Bring to a low boil over medium heat for about 10 to 15 minutes until the apricots are beginning to soften and plump up.
- Reduce the heat to medium-low. Add the sugar and continue cooking until the sugar has completely dissolved, stirring occasionally, about 5 to 10 minutes.
- Raise the heat back to medium and cook until the liquid has reduced by about half, and the color has deepened, about 10 to 15 minutes.
- Let the apricots cool for about 10 minutes then using an immersion blender, purée the apricots until somewhat smooth in texture.
- Stir in the vanilla bean paste.
- Spoon into jars and keep refrigerated or process the jam in a water bath. Makes about 3 cups of jam.