Apricot-Vanilla Bean Jam

My husband and I have planted an apricot tree this summer and I can't wait for it to produce all kinds of yummy apricots for me to can and make pies out of in the years to come. In the mean time, my favorite produce stand sells apricots for about $0.99 a pound, so I've been making all kinds of yummy things out of them.

I've made this jam multiple times this season so far and it's super simple to make. This is another goodie from "Canning for a New Generation." I buy my vanilla beans in the bulk spice section and there are half the price as the ones in the jars. You can also buy them online, but I like to look at my beans before I purchase them.


Makes about 4-5 1/2 pint jars

Ingredients:

3 pounds of ripe apricots, washed, pitted and cut into slices
1 cup organic sugar
2 vanilla beans sliced lengthways to open pod
3 tablespoons fresh lemon juice (about half a lemon)

1. Wash and clean mason jars. Start to boil water in a canning pot. Place the jars in the pot using a canning rack. Make sure that the water covers the jars about 1-2 inches. Once the water is boiling, boil the jars for 15 minutes to sterilize. You don't want to skip this step or else you might get some fuzzy-icky jam.

2. In a large pot, add the apricots, sugar, vanilla and lemon juice. Cook over medium heat till the juices from the apricots covers the fruit. Strain the apricots into a colander and carefully stir the apricots to release the juice. Return the juice to the pot and stir till the syrup is reduced by about half. Keep your eye on it or else it might burn!

3. Return the apricots and vanilla beans to the pot and cook for about 2 minutes more. Remove from heat. Remove the vanilla beans and cut into small 2 inch pieces.

4. Remove the jars and carefully empty the boiling water back into the canning pot. Place the jars on a folded towel. Take the lids and place in a small bowl and pour some of the boiling canning water into the bowl. Place a small piece of the vanilla bean in each jar. Using a funnel, ladle the hot jam into the jars. Leave 1/4 headspace from the top. Wipe the rims clean with a damp paper towel. Place a lid from the hot water on to the top of the jars. Screw on a ring till finger tight. Repeat with remaining jars.

5. Place the filled jars into the canning rack and return to the boiling water. Process for 5 minutes and then remove jars to a folded towel. In an hour, check to see that the lids have pushed down. If any jars haven't (meaning they make a clicking sound) place in fridge and use immediately. Store the jars in a cool, dark place.

Wash them yummy apricots!

Pit and slice

Slice open two vanilla beans

Place apricots, vanilla, sugar and lemon juice into a large pot.

Cook over medium heat till the juices just cover the fruit.

Strain out the juices. 

Return the juice to the pot and cook till reduced by half.

Meanwhile, make sure those jars are boiling for 15 minutes.

Syrup has reduced by half.

Return the apricots and vanilla beans to the syrup and cook for about another 2 minutes. Remove from heat.

Ladle the jam into each jar with the vanilla beans.

Make sure there is 1/4 inch headspace and wipe the rims clean.

Using a magnetic wand, place the hot lid on top of each jar.

Screw the rings on finger tight.

Place the jars in the canning rack.

Place in the boiling water for 5 minutes. Make sure that the water covers the jars about 1-2 inches.

Place the jars on a folded towel and let sit for 12-18 hours. Then store in a cool, dark place.