Apricot & Vanilla Jam

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By Darren Purchese

Who doesn’t love that hidden sweet fruity explosion found in a doughnut or Lamington? It’s the best bit, right? We love jam and we love making jam as well, and you can use it on anything, from simply ‘on toast’ with butter to the jammy bit in a Seasonal Fruit Bakewell and even folded through ice cream (high sugar content means it doesn’t freeze hard). This jam is also an essential part of our classic Sacher Torte.

There is a real therapeutic feel when making your own jams and conserves especially if you have grown the produce, Darren’s mum back in the UK makes jams preserves and chutneys with produce grown in their garden and nothing beats it. The jams can be put into jars for the best homemade gifts to loved ones.

Learn how to sterilise your jars here.

Photography Cath Claringbold.

Time

12

hour

0

minutes

Degree of Difficulty

Easy

Save

2

Portions

4
Jars

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Ingredients

Servings

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500g apricots, fresh & ripe
500g caster sugar
10g pectin *
2 whole vanilla pods, seeds scraped
1

Prepare the fruit… Use a knife to cut the apricots in half, remove the stone and cut each half into four pieces. Place the apricots and 400 g of the sugar into a large heavy bottomed saucepan along with the scraped vanilla seeds and use a handheld blender to pulse the fruit and sugar together. We are looking for a coarse chunky consistency, not a puree but a chutney style feel. Bring the contents of the pan to a rapid boil, stirring constantly and pour the syrup into a non metallic container. Leave to cool and place a lid over the top before placing the container into the fridge and leaving overnight to start to macerate and infuse.

 

2

To cook the jam… remove the fruit from the fridge and mix the pectin with the 100 g remaining sugar. Add this to a large heavy bottomed saucepan, along with the macerated fruit, I prefer a cast iron pan as it really keeps the heat, cooks quicker and more evenly. Remove the scraped vanilla pods and place onto a medium heat and stir frequently with a wooden spoon or heat resistant spatula. Bring to a boil and continue to cook and stir, be careful as the jam is very hot and it may start to spit at you as you stir the pot. Use a digital or sugar thermometer to check the temperature of the jam and cook to 103C. Ensure you continue to stir to make sure the jam does not stick to the bottom of the pan. Once the temperature has been reached, remove the pan from the heat and squeeze in the lemon juice through a sieve. Stir and pour into sterilised jars.

 

 

1
0 hours 0 minutes

Prepare the fruit… Use a knife to cut the apricots in half, remove the stone and cut each half into four pieces. Place the apricots and 400 g of the sugar into a large heavy bottomed saucepan along with the scraped vanilla seeds and use a handheld blender to pulse the fruit and sugar together. We are looking for a coarse chunky consistency, not a puree but a chutney style feel. Bring the contents of the pan to a rapid boil, stirring constantly and pour the syrup into a non metallic container. Leave to cool and place a lid over the top before placing the container into the fridge and leaving overnight to start to macerate and infuse.

2
0 hours 0 minutes

To cook the jam… remove the fruit from the fridge and mix the pectin with the 100 g remaining sugar. Add this to a large heavy bottomed saucepan, along with the macerated fruit, I prefer a cast iron pan as it really keeps the heat, cooks quicker and more evenly. Remove the scraped vanilla pods and place onto a medium heat and stir frequently with a wooden spoon or heat resistant spatula. Bring to a boil and continue to cook and stir, be careful as the jam is very hot and it may start to spit at you as you stir the pot. Use a digital or sugar thermometer to check the temperature of the jam and cook to 103C. Ensure you continue to stir to make sure the jam does not stick to the bottom of the pan. Once the temperature has been reached, remove the pan from the heat and squeeze in the lemon juice through a sieve. Stir and pour into sterilised jars.