Homemade Apricot Jam with Vanilla Bean
A cozy and easy homemade apricot jam infused with real vanilla bean specks, perfect for turning simple mornings into special moments.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: About 4 cups (approximately 8 servings) 1x
- Category: Preserves
- Cuisine: American
Ingredients
Scale
- 3 pounds fresh apricots, washed, pitted, and chopped
- 2 cups granulated sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 whole vanilla bean, split and seeds scraped
- Vanilla bean pod (optional, for cooking)
Instructions
- Rinse the apricots under cold water. Pit and chop them into roughly 1/2-inch pieces.
- Split the vanilla bean lengthwise and scrape out the seeds. Set seeds and pod aside.
- In a large heavy-bottomed pot, combine chopped apricots, sugar, lemon juice, vanilla seeds, and the vanilla pod. Stir gently and let sit for 10-15 minutes to macerate.
- Place the pot over medium heat and bring the mixture to a gentle boil, stirring frequently.
- Reduce heat to a simmer and cook for 30-35 minutes, stirring occasionally and skimming off any foam.
- Test the jam set by placing a spoonful on a chilled plate; if it wrinkles and holds shape after a minute, it is ready.
- Remove and discard the vanilla pod.
- Ladle the hot jam into sterilized jars, leaving about 1/4 inch headspace. Wipe rims clean and seal immediately.
- Let jars cool at room temperature, then refrigerate or store in a cool, dark place.
Notes
Be gentle when stirring to keep apricot chunks intact. Avoid cooking on too high heat to prevent caramelizing sugar and burnt taste. Sterilize jars before filling. Use a candy thermometer to check for 220°F (104°C) for proper set if desired.
Nutrition
- Serving Size: 1 tablespoon (about
- Calories: 50
- Sugar: 12
- Carbohydrates: 13
- Fiber: 1
Keywords: apricot jam, homemade jam, vanilla bean jam, easy jam recipe, cozy breakfast, fruit preserves