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Apricot and Vanilla Bean Jam

Prepare some simple and delicious jam to give as gifts. This recipe makes 750 mL and it brought to you by Coles.


  • 1kg apricots, pitted, chopped

  • 1 vanilla bean, split, seeds scraped

  • 1kg sugar

  • 50g pkt Jamsetta


  • 1.

    Place apricots, vanilla bean and seeds in a large pan, and add 1½ cups water. Bring to the boil, reduce heat slighty and simmer, uncovered, for 20 mins, or until apricots are soft and pulpy.

  • 2.

    Wash jars with a total of 750ml capacity and their lids. Place into a just-warm oven to dry and sterilise.

  • 3.

    Add sugar and Jamsetta and stir to dissolve, then bring to the boil over medium-high heat and cook for 5-10 mins, or until set. Test by placing a spoonful of jam mixture on a saucer that has been chilled in the freezer. The jam should wrinkleas it cools and not be runny.

  • 4.

    Ladle into warm jars (discard vanilla bean) and seal tightly – take care as the jam will be very hot. Cool, label and date. Store in a cool, dark place for one month before opening, and refrigerate after opening.

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