Apricot jam aka "summer in a jar" is an all time favorite in our kitchens. This is one that you'll eat straight out of the jar!
For the recipe:
Makes two 8 oz jars
- 400 grams of apricots
- 260 grams of sugar
- juice of a 1/4 lemon
- 1/4 vanilla bean
Place a small plate in the freezer for testing the jam later.
After washing and removing the pits, cut each apricots into quarters.
Bring all ingredients to a boil and cook until desired consistency.
Jam should be ready when a small amount sets on the cold plate.
Jar it up and flip over to seal.
Keeps unopened for up to a year and opened for up to 3 months in the fridge.