Ingredients:

  • 1 lb (450g) fresh apricots, pitted and chopped
  • 1 tbsp (15ml) fresh lemon juice
  • 1 cup (200g) granulated sugar
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Place the chopped apricots and lemon juice in the saucepan. Use the potato masher to roughly crush the fruit, leaving some small chunks for a rustic texture.
  2. Stir in the sugar and salt. Place the pan over medium heat, stirring constantly until the sugar completely dissolves.
  3. Increase heat to a medium-high boil. Let the mixture bubble rapidly for 15–20 minutes, stirring frequently to prevent the bottom from scorching, until the mixture thickens and looks glossy.
  4. Perform the cold plate test: Drop a small spoonful of jam onto a frozen plate. Let it sit for 30 seconds, then push it with your finger. If the surface wrinkles, it has reached the setting point.
  5. Remove from heat and stir in the vanilla extract.