Apricot 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. 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, I used 700 grams of sugar on two pounds of: keep in mind that if you like it sweeter you can safely get to 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 (I adore): for 2 pounds 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! But remember: only seasonal fruit!
APRICOT JAM AND VANILLA (doses for 5 jars of 300 grams each)Print This
- 2 pounds of ripe apricots and biological
- 900 grams of sugar (I I've put 800, but if you prefer sweeter observed the indicated dose)
- organic lemon juice
- the seeds of a vanilla bean Bourbon
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 fruit with sugar to a boil and let 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 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) filled up to 1 cm from the edge, close with strength and invert the jars on a plane: 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!