It saddens me to think that there are lots of people in this world that have never tasted homemade jam. I myself only recently discovered the delights of canning and preserving and I can't believe I didn't sooner.
You know that mediocre, tooth-achingly sugary, fruit-like substance labeled "jam" on grocery store shelves? It doesn't even deserve to share the same name as the goodness you make in your own kitchen. It's akin to the difference between a dollar store pashmina and an Hermรจs scarf. Or Mavis Staples' transcendent "I'll Take You There" and muzak. Mercy.
I took a jam-making class a while back and when I tasted that first spoonful of plum preserves, I gasped. Seriously. I was instantly smitten.
So friends, please allow me to introduce you to the joys of real jam. I have a feeling you will love this recipe. It serves up the essence of apricot, bursting with summer sweetness, dressed up ever-so-slightly with lemon and vanilla. Perfect for spooning over cream tea scones, crisp toast or pancakes.
Apricot jam
Inspired by Vintage Mixture
Yields 1 and 1/2 small jars worth
1 and 1/2 pounds apricots
1 and 1/8 cups sugar
1 and 1/2 tablespoons freshly squeezed lemon juice
1/2 vanilla pod
1. Pit the apricots and cut into small chunks, leaving skins on.
2. Place in a large saucepan and add sugar. Bring to a boil over medium heat, stirring frequently. Spoon off the foam as it rises (save to drizzle over yogurt the next day). Continue cooking until the jam reduces.
3. Use the spoon test to see when jam is done.
4. When it's done, add the vanilla seeds. Turn off heat and let it cook for a few more minutes. Remove from heat and stir in lemon juice.
5. Ladle jam into sterilized jars. I'll confess that I'm still a little intimidated by the canning process, so instead I make small batches, refrigerate them, and eat immediately. I think this jam should keep up to a week in the fridge, but my guess is that it won't last that long. Mine certainly didn't.
NOTE: If you are looking for a way to use the remaining half of the vanilla bean, a half batch of this gorgeous rice pudding recipe will do the trick. You also can rinse the pods after use and make vanilla sugar with them.
