Maple Vanilla Apricot Jam Recipe • #canning #preserving

Maple Vanilla Apricot Jam Recipe

Written by Becky

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.

Maple Vanilla Apricot Jam Recipe • #canningweek

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 :)).

Maple Vanilla Apricot Jam Recipe • #canningweek

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.

Don’t forget to sign up for our big canning week GIVEAWAY!!  Sign up for the giveaway at the end of Monday’s Canning Post.

Maple Vanilla Apricot Jam Recipe • #canningweek

Maple Vanilla Apricot Jam Recipe • #canning #preserving

Maple Vanilla Apricot Jam Recipe

This Maple Apricot Jam is great early Summer, and low sugar, jam for canning.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Condiment
Cuisine American, Canning
Servings 6 jars


  • 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.

Comments (23)

  1. Brandy? How much? Not in recipe. Can I sub another fruit for the apricots? I have some blueberries and thought the flavors would work with this recipe.

  2. this sounds divine! I”m new to canning and was wondering about the sugar content. The sugar is a preservative and with less of it, will it store well for a year like high sugar recipes?

    • Great question Chrissy, with less sugar the jam will have a shorter shelf life and may also be more runny and more easy to oxidize (turn brown). I often use less sugar but cook the jam down so it’s still thick then add some lemon juice for preservation. Or you can cut sugar content and just freeze the jam instead of preserve. When you freeze, you don’t need a certain amount of sugar. Let me know if you have other questions!

    • Hi Sarah! Great question.. macerating is just using sugar to let the natural juices come out of the fruit. The fruit softens and starts to get juicy as the sugar soaks into the fruit. No water is needed. In this recipe you just want to cover the apricots with the lemon juice, sugar, vanilla and maple syrup. Let me know if you have any other questions!

  3. Hey Becky! I have a ton of apricots that I picked from a neighbor and while on pinterest I can across this post. Looks delicious! Lovely blog!

    • That’s awesome!! I made a version of this recipe this summer too 🙂 I also have a freezer jam recipe for peach honey jam that I’ve used with apricots if you want to freeze instead of can. Enjoy!

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