📝 About This Recipe
Capture the essence of summer with this vibrant, velvety apricot jam that balances the natural tang of stone fruits with the floral sweetness of honey. This recipe utilizes a slow maceration process to draw out the fruit's natural pectin, resulting in a glossy, jewel-toned preserve that tastes far superior to anything store-bought. A hint of fresh lemon and real vanilla bean elevates the humble apricot into a sophisticated pantry staple that glows with the warmth of the Mediterranean sun.
🥗 Ingredients
The Fruit Base
- 4 pounds Fresh Apricots (ripe but firm, pitted and quartered)
- 3 cups Granulated Sugar (high-quality cane sugar)
- 1/2 cup Light Honey (clover or orange blossom for floral notes)
Flavor Enhancers & Set
- 1/4 cup Lemon Juice (freshly squeezed)
- 1 tablespoon Lemon Zest (finely grated)
- 1 whole Vanilla Bean (split lengthwise and seeds scraped)
- 1/2 teaspoon Butter (unsalted, to reduce foaming)
- 1 pinch Sea Salt (to balance the acidity)
Secret Ingredient
- 3-4 pieces Apricot Kernels (extracted from pits, optional for a subtle almond finish)
👨🍳 Instructions
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1
Wash the apricots thoroughly, pat dry, and remove the pits. Cut the fruit into quarters or eighths depending on your preference for 'chunkiness'.
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2
In a large, non-reactive heavy-bottomed pot (stainless steel or enameled cast iron), toss the apricots with the sugar, honey, and lemon juice. Stir well to coat the fruit.
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3
Cover the pot and let the mixture sit at room temperature for at least 4 hours, or in the refrigerator overnight. This maceration process helps the fruit retain its shape and releases natural juices.
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4
Before cooking, place two or three small ceramic saucers in the freezer; you will use these later to test the jam's set.
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5
Add the vanilla bean pod and scraped seeds, lemon zest, and the pinch of salt to the pot. If using apricot kernels for an almond flavor, tie them in a small piece of cheesecloth and add to the pot.
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6
Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring frequently with a wooden spoon to prevent scorching.
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7
Add the small knob of butter. This helps break the surface tension and significantly reduces the amount of foam that forms on top.
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8
Continue to cook the jam at a vigorous boil. As it thickens, stir more frequently, ensuring you scrape the bottom of the pot. The jam is approaching readiness when the bubbles become larger, heavier, and 'floppier'.
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9
Test the set after about 20 minutes of boiling. Place a teaspoon of jam on a frozen saucer and return to the freezer for 1 minute. Push the jam with your finger; if it wrinkles and holds its shape, it is ready. If it's still runny, boil for another 5 minutes and repeat.
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10
Once the setting point is reached (220°F or 104°C on a candy thermometer), remove the pot from the heat. Remove the vanilla pod and the cheesecloth with kernels.
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11
Skim off any remaining foam from the surface with a metal spoon for a crystal-clear appearance.
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12
Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top.
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13
Wipe the rims of the jars with a clean, damp cloth to ensure a perfect seal. Screw on the lids until finger-tight.
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14
Process in a boiling water bath for 10 minutes to ensure shelf-stability, then let the jars cool undisturbed for 24 hours. You should hear the satisfying 'pop' of the vacuum seal.
💡 Chef's Tips
Choose apricots that are deeply orange and slightly soft to the touch; underripe fruit lacks flavor, while overripe fruit lacks the pectin needed to set. Avoid doubling the recipe in one pot; jam needs a wide surface area for evaporation to set properly, and a double batch often results in a 'cooked' or caramelized flavor. If you prefer a smoother texture, use an immersion blender to pulse the fruit slightly before the final boil. Always use a heavy-bottomed pot to ensure even heat distribution and prevent the sugar from burning at the base. Store sealed jars in a cool, dark place for up to a year; once opened, keep refrigerated and consume within 3 weeks.
🍽️ Serving Suggestions
Spread generously over warm, buttery croissants or toasted brioche for a classic French breakfast. Swirl into plain Greek yogurt or overnight oats for a natural, fruity sweetener. Use as a glaze for roasted pork tenderloin or grilled chicken to add a sophisticated sweet-tart finish. Pair with a sharp white cheddar or creamy brie on a charcuterie board. Serve alongside a chilled glass of late-harvest Riesling or a sparkling Moscato d'Asti.