Sweet apricot jam is one of the most popular preserves of summer. It’s perfect for spreading over toast, layering in pastries, or simply enjoying by the spoonful.
Ingredients:
- 4.5 pounds fresh apricots (pitted and chopped)
- 6 cups granulated sugar
- 4 packets vanilla sugar (or 4 teaspoons vanilla extract)
Instructions:
Wash the apricots thoroughly, remove the pits, and chop the fruit into small chunks. In a large, heavy-bottomed pot, layer the chopped apricots with sugar—start with a layer of fruit, then a layer of sugar, and repeat until everything is used. Cover the pot and place it in the refrigerator for a few hours (or overnight) to let the apricots release their juices.
Once the fruit has macerated, place the pot over medium heat and bring it to a boil. Once it starts bubbling and a foam forms on top, reduce the heat and simmer gently, stirring occasionally. Skim off the foam as it builds up. Let it cook for about 30 minutes.
After that, use an immersion blender to gently puree the jam to your preferred texture (you can leave it chunky or make it smooth). Lower the heat even more and continue cooking the jam for another 30 minutes, stirring constantly to prevent sticking or burning.
You’ll know it’s ready when a wooden spoon dragged across the bottom of the pot leaves a clear trail. To double-check, spoon a small amount onto a cold plate. If it thickens and doesn’t run, it’s done. Stir in the vanilla sugar or extract.
Meanwhile, sterilize your jars: place clean, dry jars on a baking sheet and warm them in the oven at 215°F for about 30 minutes.
While the jars are still hot, carefully ladle the warm jam into them. Return the filled jars to the warm (but turned-off) oven and let them cool completely. Once cooled, seal the jars tightly and store them in a cool, dark place with the rest of your homemade preserves.
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