Diane's Apricot &Vanilla Bean Jam

     I thought I'd share the step by step process for making my Apricot & Vanilla Bean Jam with you all... This versatile jam is great on fresh homemade warm biscuits or toast but, even better:  Mixed into a homemade apple galette, topped as a glaze over chicken and pork dishes, and mixed into vanilla ice cream or cobblers - a must have staple for my cooking pantry!  Enjoy ~ Diane 

Diane's Apricot Vanilla Bean Jam

Ingredients:
3 lbs apricots
2.5 cups sugar
*1/2 cup sugar 
1/2 cup brown sugar
2 tablespoons lemon juice (approx, the juice of one lemon)
3 tablespoons spiced rum
3 whole vanilla beans (split open for canning jars) 
2 vanilla beans (insides of pods scraped into a small pile)

Directions:
Wash the apricot and cut each in half, remove the pits. Place the apricots in a bowl. Add 1 Cup of the sugar, toss to coat. Cover and place in the refrigerator to macerate overnight or longer *at least 24 hours.

Heat the apricot-sugar mixture in a large sauce pot over medium heat, add in 1.5 cups sugar, stirring frequently, until boiling and the fruit softens, about 20 minutes.

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Add the lemon juice, brown sugar and scraped vanilla bean paste, stir to combine.

Continue to cook the jam for another 20-30 minutes. This is a chunky jam, mash the fruit with the back of a wooden spoon or potato masher as it cooks. Once the fruit starts breaking up, use an immersion blender or food processor to break down larger chunks - stop blending when the mixture (thickness of jam) is to your liking.

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When the jam has thickened, taste and adjust for sugar. I added another *1/2 cup sugar at this point (but yours may not need it)

Check for doneness to can. I use the cold plate test.

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 The 'cold plate test' - about 10 mins before you think your jam is ready - place a small freezer safe plate into freezer, when jam is ready - drop a spoonful of jam on plate and tilt vertical - jam should not run.  ((in this photo I am holding plate perfectly vertical to the floor)) It's Ready to Can!! 

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When jam is ready to jar, turn heat down to low and stir in the rum. place half of a vanilla bean inside each sterilized jar, and fill with jam. Remove air bubbles, wipe the rim with a damp cloth, and seal the jars. Leaving 1/4" headspace.

Process the Pint jars in a water bath for 10 minutes (or according to regs in your area.)

Makes approx: 5 Pints
Recipe and Photos by: Diane Baker for Canning and Cooking at Home 


Final Step. Eat. Enjoy!  Diane