Small Batch Apricot Vanilla Jam Recipe
This Small Batch Apricot Jam with Vanilla is a delightful homemade preserve made from fresh apricots, sugar, and a hint of vanilla. Ideal for small quantities, it offers a sweet, slightly tart flavor perfect for breakfast spreads or desserts. The recipe features a simple stovetop cooking method that allows the natural fruit flavors to shine through, enhanced by lemon juice for freshness and vanilla for depth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 35 minutes
- Yield: About 2 half-pint (8-ounce) jars
- Category: Spread/Preserve
- Method: Stovetop
- Cuisine: American
Ingredients
Jam Ingredients
- 8-9 apricots (about 490 grams), pitted and cut into 6 wedges each
- 1-1/2 cups (300 grams) granulated sugar
- 1/4 cup (60 ml) fresh lemon juice
- 1/2 teaspoon pure vanilla extract
Instructions
- Recipe Prep: Clean two 8-ounce jars with hot soapy water, rinse thoroughly and dry with a clean dish towel. Place a small plate in the freezer for testing jam consistency. Pit the apricots and cut each into six wedges, ensuring you have approximately 1 pound (454 grams) of fruit.
- Combine and Macerate: In a pot, mix the apricots, sugar, and lemon juice gently. Let the mixture sit at room temperature for 2 hours, stirring occasionally to draw out juices and dissolve the sugar.
- Cook: Heat the mixture on the stovetop over high heat until it boils. Then reduce to medium-high, stirring occasionally, keeping the fruit boiling to cook down the liquid.
- Achieve Setting Temperature: Use an instant-read thermometer to monitor the temperature. Cook until the jam reaches 217-220°F (102-105°C), indicating it has thickened and set properly.
- Test for Set: Spoon a small amount of jam onto the chilled plate and return it to the freezer for one minute. If the jam wrinkles when pushed with a finger, it’s ready; if not, continue cooking and retest in a few minutes.
- Stir in Vanilla: Once the jam reaches the desired consistency, remove from heat and stir in the vanilla extract to infuse flavor.
- Store the Jam: Allow the jam to cool for about 10 minutes, then spoon into clean jars. Let cool to room temperature before refrigerating. The jam will keep up to 2-3 weeks refrigerated.
- Canning the Jam (Optional): For longer storage, leave a 1/2-inch headspace in the jars and follow proper canning procedures as per Ball Jar Co. guidelines to safely preserve the jam.
Notes
- Ensure apricots are ripe for the best natural sweetness and flavor.
- Use an instant-read thermometer for accurate temperature checking to ensure proper jam set.
- Testing jam consistency with a chilled plate helps prevent overcooking or undercooking.
- If canning, sterilize jars and lids properly to avoid spoilage.
- Store jam in the refrigerator if not canned, and consume within 2-3 weeks.
Find it online: https://justsosavory.com/small-batch-apricot-vanilla-jam-recipe/
