#apricotjam

This apricot vanilla bean jam is a delightful blend of sweet apricots and the subtle warmth of vanilla. The addition of lemon juice and zest brightens up the flavors, making it the perfect condiment for your morning breakfast or as a versatile ingredient in various recipes.

Ingredients: 2 lbs fresh apricots, pitted and diced. 2 cups granulated sugar. 1 vanilla bean, split and seeds scraped. 1/4 cup lemon juice. 1/2 tsp lemon zest.

Instructions: In a large pot, combine the diced apricots and sugar. Let them sit for about 30 minutes to macerate. Add the scraped vanilla bean seeds and the split vanilla bean pod to the pot with the apricots. Stir in the lemon juice and lemon zest. Place the pot over medium-high heat and bring the mixture to a boil. Stir frequently to prevent sticking or burning. Once the mixture boils, reduce the heat to a simmer and continue cooking for about 20-25 minutes or until the jam thickens and reaches the desired consistency. Be sure to stir occasionally. Remove the vanilla bean pod from the jam and discard it. Pour the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Seal the jars tightly with lids. Process the jars in a boiling water bath for 10 minutes to ensure they're properly sealed. Allow the apricot vanilla bean jam to cool completely before storing it in a cool, dark place. Enjoy your homemade apricot vanilla bean jam on toast, scones, or as a topping for desserts!

Prep Time: 40 minutes

Cook Time: 25 minutes