Home » Apricot jam and vanilla

Apricot jam and vanilla

Perfect for breakfast

by Ada Parisi
5 min read
Confettura di albicocche e vaniglia

Apricot and vanilla jam, perfect for breakfast. How can you resist the summer fruits? I can't and, Since I don't like jams and jellies, because the ones you buy are usually too, too sweet, I decided to take advantage of the extraordinary seasonal fruit to make a supply of jams can be used all year round. Today we present one of apricots, a fruit that I love. Also the ORANGE JAM I like it very much and I prepare it with lots of zest inside: have a look at VIDEO RECIPE step by step.

At the market I found some large and juicy apricots, slightly too mature and therefore perfect for making jam. I added the vanilla Bourbon, which in my opinion goes beautifully with this fruit. Since I do not like too sweet jams, To prepare the apricot and vanilla jam I used 700 grams of sugar on two kilos of fruit. Keep in mind that if you prefer a sweeter apricot and vanilla jam you can easily reach 800-850 grams of sugar.

I suggest you take your time in the maceration of fruit: the aroma of vanilla is released slowly in cold, for this I did soak the apricots with sugar, lemon and vanilla over night in the refrigerator. You can make this jam even with peaches, Yellow both, both white and both with snuff boxes. For 2 kilos of peaches I normally use 900 grams of sugar. If you love the jams and marmalades also given a look at all my OF JAMS RECIPES, is the right time to prepare. Is, If you love apricots, You have to try mine QUICK PUFF PASTRY WITH APRICOTS AND YOGHURT And the SOFT APRICOT CAKE. Have a good day!

Confettura di albicocche e vaniglia


Portions: 5 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


2 pounds of ripe apricots and biological

900 grams of sugar

organic lemon juice

the seeds of a vanilla bean Bourbon


Apricot jam and vanilla To prepare the apricot jam you need to wash the apricots and denocciolarle. Put the vanilla, sugar and lemon juice in the same pot in which then bake jam apricots and mix well, then leave everything to marinate in the refrigerator, stirring occasionally, for at least three hours. I've kept the fruit to macerate all night, to obtain a more intense flavor.

After the interval of rest, Bring the fruit with the sugar to a boil and let it simmer for about 2 hours and 30 minutes, stirring occasionally because the jam tends to stick. When the liquid begins to be syrupy, apricot jam and vanilla will be ready. Do the saucer test by pouring a teaspoon on a plate: if after a minute will become dense, then it will be ready.

Pour the jam into jars, to be sterilized boiling them, and fill them up to an inch from the edge. Close firmly and turn the jars upside down on a flat surface: Like this, with the steam produced by heat jam, It will create a vacuum.

Cool completely jars of apricot jam and vanilla, better if all night, and the next day by inverting the jars you find a slight depression in the center of the lid, that will confirm a successful vacuum. You can keep the jars of apricot jam and vanilla for a year in a cool, dry place, When you open them, Remember to store them in the refrigerator. Bon appétit!

You tried this recipe?
If you liked tagging me on Instagram @sicilianicreativi


You've already seen these recipes?


Elizabeth July 29, 2014 - 18:56

Hello, I love the jam and vanilla.
I prefer the one in berry , less than one in jar

Sicilians creative in the kitchen July 29, 2014 - 23:33

Hi Elizabeth, I use usually the organic extract because I have a hard time finding soft and fragrant berries, I always seem to have a bit’ dry and dry, for this use the extract. When I find the right berries I also prefer them, and also use 'remains’ to flavor sugar.. See you soon, thanks for coming to me! ADA

Raffaella July 29, 2014 - 10:27

ADA, this jam will be fragrant! Step to say hello: I go on holiday and take back everything to September. Meanwhile, I embrace you and I hope, with fresh autumn, to reciprocate a good coffee and a chat. See you soon!

Sicilians creative in the kitchen July 29, 2014 - 23:34

Hello Chris! But happy holidays to you! I also hope to see you, with fresh of September, for a coffee: the cookies we take them a while’ one! Good expensive vacations!

Raffaella 27 July 2014 - 22:17

I also like sweet little but mostly you take me by the throat…put the bourbon vanilla everywhere, I have taken a powder jar that is too easy for these preparations!
and fluffy is not discussed ;-)
a big kiss

Sicilians creative in the kitchen 27 July 2014 - 23:11

I also I have a powder jar! Very useful especially in these preparations! Kisses!


Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.