Wednesday, September 2, 2009

Apricot Vanilla Jam

This cooked jam has a vanilla bean added, which gives it a deliciously sinful, smooth flavor! Don't worry about the black specks, that's just the vanilla. The original recipe is from inside my packet of Liquid Certo. The idea of adding the vanilla bean is however, all mine.

3 cups of fresh apricots (about 2 lbs); pit, cut into quarters, then chop in food processor.
1/4 cup lemon juice
7 cups sugar
1 pouch liquid Certo
1 vanilla bean

Put the apricots, mango, lemon juice, and sugar in a really large pot. Cut the vanilla bean in half lengthwise, then using a spoon, scrape out the seeds and stir into the sugar/apricot mixture. Put the remaining pods into the mixture as well. Over medium heat, bring the mixture to a boil, stirring constantly so it won't burn.

When the jam begins to boil hard, time it for 1 minute and then remove it from the heat. Discard the vanilla pods. Immediately stir the Certo liquid pectin into the hot jam and stir. Don't worry too much about the foam. Sometimes I skim it off, but I find that it really dies back down when the jam cools a bit.

Allow the jam to cool for 5 minutes, stirring. Ladle into hot jars, wipe the rims, then top with hot snap lids and screw the bands on. Process in a boiling water canner for 5 minutes, then allow to cool to room temperature and store.

Makes approximately four 500 ml jars of jam, but have a few extra jars ready just in case.
© 2005-2017 all written and photographic content by Scattered Mom/Karen Humphrey (unless otherwise specified) and may not be reproduced or used in any manner without consent. All rights reserved.

© 2014 Chasing Tomatoes, AllRightsReserved.

Designed by ScreenWritersArena