Ingredients:

  • 2 lbs (900g) fresh apricots, pitted and chopped
  • 1 cup (200g) granulated sugar
  • 2 tbsp (30ml) fresh lemon juice
  • 1 vanilla bean, split and scraped
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Wash the apricots and slice them into quarters, removing the pits. Roughly chop the pieces into 1/2 inch chunks. Place the fruit in the pot with the sugar and salt, tossing to coat. Let this sit for 15 minutes to allow the sugar to draw out the natural juices.
  2. Place the pot over medium heat. Bring the mixture to a gentle boil, then reduce to a simmer. Stir frequently with a wooden spoon to ensure the sugar dissolves and the fruit doesn't stick to the bottom. Cook for 20–30 minutes, mashing a few pieces of fruit with a potato masher to create a thicker consistency, until the mixture looks glossy and reduced.
  3. Perform the plate test: Place a small spoon of jam on a plate that has been chilled in the freezer. Let it sit for 30 seconds, then push the edge of the jam with your finger. If the surface wrinkles, it has reached the setting point. If it's still liquid, simmer for another 5 minutes and test again.
  4. Remove the pot from the heat. Immediately stir in the lemon juice and the scraped vanilla bean seeds. Stir well to incorporate the floral notes. Ladle the hot jam into sterilized jars, leaving a 1/4 inch headspace.