This ain’t no ordinary jam! Maple and Vanilla turn this apricot jam into something incredible! I’m having to really hold myself back from opening my first jar! My friend Julia, who has inspired me a lot in preserving, shared this recipe with me from Sweet Preservation, and I could hardly wait to try it out.
Here are a few more great jam recipes to try:
Pear Vanilla Bean Jam by Mountain Mama Cooks
Raspberry Plum Jam by Completely Delicious
Rustic Peach Jam by me
Strawberry Vanilla Bean Jam by Completely Delicious
Also, Annalise posted Spiced Raspberry Syrup today that sounds divine and Kelley posted Canned Raspberries which is just brilliant!! I would be making cocktails with that raspberry syrup and adding spoonfuls of those canned raspberries to my winter oats (I’m crossing my fingers for a jar swap soon :)).
Canning Recipe Tip #1
You CAN use less sugar (read more here) than the recipe calls for. Trust me I’ve done this several times. BUT this may reduce the shelf life of your jam or preserved fruit and the fruit may lose some color and flavor. Also, the consistency of jam with less fruit is less thick so you may need to cook the jam longer than the recipe calls for to get a desired thickness.
This Maple Apricot Jam is great early Summer, and low sugar, jam for canning.
- 2.2 pounds (1 kg or about 6 cups) apricots, pitted and halved
- 3 cups sugar
- 3/4 cup top-quality maple syrup
- juice from one lemon
- 1 vanilla bean, split
Toss apricots, lemon juice, vanilla bean and maple syrup together in a ceramic bowl, cover with sugar and macerate for several hours.
Transfer mixture to an enameled pot and bring to a boil. Moderate the heat, skim and continue to cook, stirring occasionally, until jam has thickened but not yet reached the jell point—about 15 minutes.
Turn off the flame and allow the jam to cool for a minute, then pass the still-hot jam through a food mill to produce a coarse puree. (There should be almost no waste, so keep at it until you're able to work the skins through the sieve.) You can also skip the food mill for a chunkier jam or use a immersion blender for smooth jam.
Return puree to pot and resume cooking. Keep a close eye on it, because the puree will cling to the insides of the pot at this point and the more it thickens, the more liable it will be to scorching.
When the jell point is reached—perhaps another 10 minutes—ladle into jars and seal. Process in boiling water for 10 minutes.