Apricot Vanilla Jam

We froze apricots during the stone fruit season. Now we take them and slowly turn them into jam during the year to make sure we have tasty and beautiful apricot jam. We made this batch with vanilla and juniper berry.

Yields: 1300 grams

Recipe:

1000 gr apricots frozen
100 gr honey
400 gr sugar
15 gr apple pectin
25 gr lemon juice
1 ea vanilla bean
3 ea juniper berries

We mix the apricots with 300 gram of the sugar and allow it to rest at room temperature for 12 hrs. In a sauce pan we place the apricots and bring to a boil rapidly. Mix the remaining part of the sugar and pectin and add it to the pot while whisking, then add the honey and continue to whisk till the jam reaches 102 degrees Celcius. Remove the jam from the fire and add the lemon juice. Allow the jam to cool down at room temperature.

You can now take the jam and can it or keep it in the refrigerator.

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