I have never made jam before and apricot jam would certainly not be the type I chose for my virgin attempt. However, thanks to the folks over at Lancaster International Trading Co., I had an abundance of their tasty dried apricots left over. I was making fresh sandwich bread so I figured jam was in my weekend plans. Some of you expert jam makers may read this and tell me I did this totally wrong (pointers are always recommended!) but in my in-expert opinion, this apricot jam turned out pretty darn good. The amount of sugar you put in it will depend on the sweetness of your fruit, though I'll be the first to say that LITCO's apricots are already naturally sweet so you may not need as much sugar as with typical jams. It also turns out thinner than most jams but spread atop a piece of freshly made bread and voila, perfection folks.
Don't forget to read my review of Lancaster International Trading Co. and Enduring Sun's phenomenal dried apricots and sun-dried tomatoes.
- 8 ounces of LITCO/Enduring Sun Apricots, any variety
- 3/4 cup sugar
- 1 tbsp lemon juice
- 1 tbsp vanilla extract
- 2 cups water
- If you have a Vitamix, skip this step. Chop apricots into thin slices or small cubes.
- Place apricots (whole or chopped) and water in a bowl and cover with plastic wrap. Let stand for at least 2 hours.
- If you have a Vitamix, place water and apricots in it and puree for 1 minute (Start on Variable, 1 and quickly turn it to 10, switching to High for 60 seconds).
- Place apricots in a large pot on low heat with lemon juice. Cover the pot and let simmer for 30 minutes.
- Turn heat to high and slowly whisk in sugar and vanilla extract.
- Let apricots boil, stirring occassionally until jam thickens. This should take roughly 15-20 minutes.
- Pour into a mason jar and let cool for 10 minutes.
- Place the lid on and refrigerate. The mixture will thicken and turn into a great jam.