Apricot Jam with Vanilla
  • 2½ lbs fresh apricots
  • 3¾ cups sugar
  • 7 ounces water
  • 1 tbsp lemon juice
  • 2 vanilla beans
  1. Wash apricots thoroughly, then cut pit them and cut each apricot into eight pieces (or so).
  2. Split the vanilla beans lengthwise.
  3. In a large glass bowl, mix the apricots with the sugar, water, lemon juice, and split vanilla beans. Cover with plastic wrap and let sit overnight.
  4. The next day, set a small plate in the freezer. Pour the mixture into a preserving pan or large pot, and simmer over medium heat, stirring frequently to avoid scorching. Skim off any foam that appears. Apricots will gradually break down as they cook.
  5. Test for set by using scooping a bit of jam onto the chilled plate. If the jam appears to gel (holds a trail when a finger is run through it), then take the jam off the heat.
  6. Remove the vanilla beans, and put the jam through a food mill.
  7. Ladle the hot jam into prepared canning jars, and process for ten minutes in boiling water.
Recipe by Sprung At Last at http://www.sprungatlast.com/2016/08/apricot-jam-with-vanilla/