Vanilla Apricot Jam


This blog has a little slider thing on the homepage, and today I decided to use it for a few days. Did you see it? Kinda nifty, right?!

Since the redesign, I’ve been torn on activating the thing, because I think it makes the site seem just a tad busy. And also because I don’t update constantly so it feels like overkill.

But over the past 24 hours, I’ve gone a little blog-crazy. I’ve posted not one, not two, but three stories since last night. Far be it from me to do the logical thing and hold on to one or two to share a little later when life is crazy and I don’t have the time to photograph and write. Oh no. Whole hog right here.

No no, this story is not about a pig roast.

It’s about vanilla apricot jam.

Last week when we camped in Eastern Washington, we stopped at a fruit market (or two) on the way home and bought a big ol’ box of stone fruit – fresh local goldrich apricots, nectarines, donut peaches, freestone peaches, plums… heaven. But then the days started to go by and that rustic apricot-plum tart I had in mind didn’t make itself – and so jam it was!

I made peach plum jam (which is terrific) and vanilla apricot jam (equally so). The vanilla apricot jam, though, was a little more special to me because, well… this is a little embarrassing to admit, but it’s the very first time in my life I’ve used a vanilla bean.

I don’t really know what else to say about that other than: it is what it is, and now I have used a vanilla bean, and I’m pretty sure my life will never be the same.


Apricots, sugar, lemon juice, and those little vanilla bean specks mingle together overnight to create nirvana. The tart-sweet apricot flavor shines through, though mellowed slightly by the vanilla. Plus, it’s cute. Little black vanilla beans suspended in bright orange… magic.

Here’s the recipe!


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Vanilla Apricot Jam

Adapted from the apricot jam recipe from Food & Wine

Makes approx. 4 cups of jam

Ingredients:

  • 2 pounds apricots, cut in half (no need to peel!) and pits removed (weigh after the pits are removed)
  • 1 1/2 cups sugar
  • 2 tablespoons fresh lemon juice
  • 1/2 vanilla bean

Directions:

  1. Stir the apricots, sugar, and lemon juice together over medium heat, until the sugar dissolves (just a minute or two).
  2. Remove from heat.
  3. Split the half vanilla bean down the middle, and scrape the cute little seeds out with the tip of a sharp knife.
  4. Mix the seeds in with the apricot mixture.
  5. Throw in the vanilla pod you just scraped out – it’ll add a little more flavor.
  6. Cover, and let sit out overnight (or for at least 4 hours), to allow the fruit to macerate and the flavors to get cozy with one another.
  7. Remove the vanilla pod.
  8. Bring to a boil over medium heat. Skim off any foam if it develops.
  9. Boil for about 20 – 25 minutes, until the jam thickens to the right consistency – when it drips off of a cold spoon in sheets, or, as Food & Wine says, “until the fruit is glassy and the liquid runs off the side of a spoon in thick, heavy drops.” That works too.
  10. Ladle into jars, and process in a boiling water bath for 10 minutes, or if you prefer to skip the processing, it should last in the fridge for up to a month.
  11. Enjoy!

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This post was written by who has written 272 posts on The Hazel Bloom.

12 Responses to “Vanilla Apricot Jam”

  1. astheroshe Tuesday, August 17, 2010 at 3:18 AM #

    I really love jam. I just started learning how to can it properly. Will add to my recipes. Thanks for sharing :)

  2. Jenn AKA The Leftover Queen Tuesday, August 17, 2010 at 9:30 AM #

    What a fabulous pairing – apricot and vanilla! I love it!

  3. Angela Daniels Sunday, August 22, 2010 at 8:02 PM #

    My little daughter and I made this together this weekend. I am a VERY beginner level cook but you made this look so easy and I was totally intrigued by your “confession” that you’d never used a vanilla bean before, I just felt like this was possible for us. I also like that your recipe yields a small amount. We made this in record time and it’s very pretty and tasty. Thank you! I think we might brave your vanilla scones next! I’m so glad I found you via Taste Spotting!

  4. Kare Tuesday, August 24, 2010 at 2:57 PM #

    Hi Angela, I’m so glad you found The Hazel Bloom and that the apricot vanilla jam worked out for you! Thanks so much for letting me know – that made my day. Let me know how the vanilla scones turn out! I’m tempted to add vanilla beans to the frosting next time I make them, now that I’ve been indoctrinated… :) Hope to see you again soon!

  5. Pam Tuesday, May 17, 2011 at 11:40 AM #

    When you cover the apricot mixture to sit overnight, does it
    have to go in the refrigerator, or just stay out on the counter?
    Thanks, and I can’t wait to try this one!

    Reply from Kare:

    Hi Pam!

    I just keep it out on the counter. Enjoy! :)

    Reply from Pam:

    Awesome! Can’t wait to try this. Thank you and have a wonderful day!

    Reply from Kare:

    Thank you, you too!

  6. donna desmarais Sunday, July 8, 2012 at 6:34 PM #

    I made this for the 2nd time in 6 months – my absolute favorite apricot jam. I reduced the sugar even more this time and it’s just as sublime. Thank you for such an easy and wonderful recipe.

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    Thank you……

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