Apricot jam and vanilla

Name: CONFETTURA DI ALBICOCCHE E VANIGLIA (dosi per 5 vasetti da 300 grammi ciascuno)
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 5
Cuisine: italian
Ingredients: 2 chili di albicocche mature e biologiche; 900 grammi di zucchero semolato (io ne ho messi 800, ma se la preferite più dolce osservate la dose indicata); il succo di mezzo limone biologico; i semi di una bacca di vaniglia Bourbon

by Ada Parisi July 26, 2014

written by Ada Parisi July 26, 2014 9362 views 5 min read

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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)

Portions: 5 Preparation: 20 minutes cooking: 2 hours 30 minutes 2 hours 30 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 1 voted )

Ingredients

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

Procedure

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 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!

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Ada Parisi

Ada Parisi: siciliana, journalist, Cook. All recipes and photographs are my creation and my property and Gianluca Atzeni photographer, and therefore protected by copyright. Use of the content of this site is allowed upon explicit authorization and subsequent citation of the site and its links.

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6 comments

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
Raffaella

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

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

Apricot jam and vanilla

APRICOT JAM AND VANILLA (doses for 5 jars of 300 grams each)

Ingredients

Procedure

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