Recipe Apricot Vanilla Bean Jam
APRICOT JAM
Making jam is one of the best ways to harness the flavor of apricots during their short season, to enjoy during the colder months. In this recipe, we give the fruit's natural pectin a jump-start by macerating the apricots with sugar and lemon before cooking; the acid in the lemons activates the apricot's pectin, reducing the cooking time and preserving more flavor and color. We also added a touch of vanilla to coax out the mellow notes of the fruit and balance the mixture's tartness. Apricot jam tastes great with scones or slathered on rustic bread--or swirled into vanilla ice cream. It's also the classic choice for melting and brushing over pastries and fruit tarts.
Provided by Food Network Kitchen
Categories condiment
Time 50m
Yield 3 1/2 cups
Number Of Ingredients 4
Steps:
- Toss the apricots, sugar, lemon zest and juice and vanilla in a large saucepan to combine, then mash slightly to release some of the apricot juice. Set aside for 10 minutes to allow the apricots to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
- Place the saucepan over medium-high heat. (See Cook's Note for suggested add-in.) Bring the mixture to a boil and then reduce the heat to medium, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 35 minutes. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or a spoon through the jam. If it holds its shape and thickness, the jam is done; remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, tightly covered. The jam will keep in the refrigerator for up to 6 months.
RECIPE: APRICOT-VANILLA BEAN JAM
Steps:
- Cut the apricots in half and remove the pits. Place apricot halves and water in a large non-reactive pot. Squeeze the juice from the lemon wedge into the pot, then add the wedge itself. Cook over medium-high heat, stirring occasionally, until the juices begin to boil. Reduce the heat, cover, and simmer until the apricots are soft and tender, 5 to 10 minutes.
- Stir in the sugar. Split the vanilla beans down their length, scrape out the seeds, then add both the seeds and the pods to the pot. Increase the heat back up to high and bring to a rolling boil. Clip on a candy thermometer and continue to cook, while stirring, until the jam thickens and reaches about 220°F. If you don't have a thermometer, to check for doneness, place a small plate in the freezer when you start the recipe. As the jam nears completion, place a small amount on the plate and return the freezer. If the jam wrinkles as you nudge it, it is done.
- Carefully remove the vanilla bean pods and lemon wedge. Ladle the jam into clean 4-ounce, half-pint, or pint-sized glass jars. Cool, seal, and store in the refrigerator for up to 3 weeks or frozen up to 3 months.
Nutrition Facts : SaturatedFat 0.0 g, UnsaturatedFat 0.0 g, Carbohydrate 75.3 g, Sugar 73.0 g, ServingSize Serves 8, Protein 1.6 g, Fat 0.4 g, Calories 299 cal, Sodium 2.2 mg, Fiber 2.3 g, Cholesterol 0 mg
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