Apricot Jam
A punchy and flavorful jam with the perfect balance between sweet and tart. Use it as a topping for your toast or add to pastries or cakes to elevate them in flavor and texture.
Ingredients
- 520 grams apricots, pitted and cut into smaller pieces
- 260 grams granulated sugar
- 1 tsp vanilla bean paste (you can also use vanilla extract)
- Pinch of salt
Instructions
- Wash the apricots, cut in half to remove the pits, and chop into smaller pieces.
- Add apricots to a small pot. If you would like, you can weigh the amount that you have and then adjust the amount of sugar accordingly!
- Add sugar to the pot with the apricots. We like to use a ratio of half the weight of sugar as compared to the apricots. You can always adjust this later if you don't think it is sweet enough! Add in the vanilla paste/extract and the salt as well.
- Heat over medium to low heat on the stove.
- Stir occasionally until the sugar dissolves and the apricots start to release their liquid.
- Once the mixture starts to bubble, let it simmer (you may have to lower the heat) for anywhere between 20-40 minutes, until the mixture has thickened up.
- The time is variable because the apricots can release a lot of liquid! You want it to be thick enough to run your spatula along the bottom of the pot so you can see the bottom for a split second before the mixture runs back together. It should also coat the spatula before running off back into the pot when you lift it out.
- We let this cool in the pot for around 20-30 minutes. Transfer the jam to a jar or container and let cool completely, then transfer to the fridge.
- Store this in the fridge (this is not a canning recipe! It is not for shelf stable jam.) Consume within a week.
