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Apricot and Vanilla Jam

Sometimes eating a fresh apricot is a little disappointing, but when the flavour intensifies through the jam making process, than I think it is out there on its own. The season for fresh apricots comes and goes before you know where you are, but if you are lucky enough to land on a glut of this rather unusual fruit, it’s well worth making a decent quantity of jam.

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  • 2.5 kg Sugar

  • 3 kg Apricots

  • 3-4 Vanilla pods, sliced

  • One Lemon


  • 1.

    Put the apricots into a pot and add the sugar. Mix the sugar evenly through the fruit and then chop up the vanilla pods (there is no need to scrape out the seeds) and drop them in to the mixture. Then add the juice of the lemon, mix well and leave to stand overnight for the flavours to infuse.

  • 2.

    Place the pot of ingredients on the heat, bring it to the boil and let it all cook for four or five minutes, stirring the jam from time to time as it simmers. When the fruit is soft and start’s to look a bit like jam, test it to see if it will set or not. Put a little bit of the fruit and some of the juice on to a saucer and place in the fridge. After a couple of minutes remove the saucer from the fridge and push the syrup gently with the tip of your finger. If the syrup wrinkles, then the jam is cooked. You then put the jam in to jam jars, fill them to the top and put the lid on. And then, and here’s a tip for you, turn them upside down so any bit of air that is caught between the lid and the jam will rise up through the jam.

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