There is nothing better than a homemade jam! When I was a kid, we had only homemade jams – large garden, loads of fruit and a good mum. But when I grew up and moved to a big city, living in a flat with no garden and working and living socially does not allow you to do your own jams (until you get tired of sweet industrial jams easily accessible in the shops). Two years ago, I did my first jam – it was a strawberry jam with vanilla touch and then a peach one with cinnamon and rum, later on I added plum jam with slivovice (Czech plum brandy). This year I have discovered this wonderful apricot vanilla and almond jam and I needed to share it as I think it’s a real gourmet pleasure – vanilla and almonds bring this jam into another level and once you try it, you won’t like to eat another apricot jam! 🙂
I have never loved apricots that much as peaches or strawberries. And apricot jam has never been my favourite one – until I have tasted this gourmet apricot vanilla and almond jam. Bourbon vanilla makes it deliciously aromatic and almonds change the consistency of a jam. I have to say that now this apricot vanilla and almond jam belongs to my breakfast’s favourites. It tastes the best on French baguette, brioche, or any kind of white bread.
So whether you like apricots or not, try this jam and let me know how did it turned out! 🙂
In order to prepare this apricot vanilla and almond jam, you will need to know how to open and use the vanilla bean, so here you have step-by-step instructions. This is always useful I guess especially if it is the first time using vanilla bean for you. 😉
- 1,1 kg apricots (1 kg without pits)
- 800 g caster sugar
- 2 vanilla beans
- Juice from one lemon
- 100 g almond slices
- The day before you make your jam, wash the fruit and remove the pit. Cut apricots into smaller pieces. Break the apricot pits and remove the almonds inside. Put the almonds into boiling water for 1 minute, then remove the skin. Set aside. Put apricots into a large pot, add sugar and lemon juice. Slice the vanilla beans in half, remove the seeds and mix them with apricots, add the halved beans too. Bring to boil over medium heat, stirring occasionally, then remove from the heat. Cover and leave infuse during the night.
- The other day, heat the glass jars in the oven preheated to 60°C. Get rid of the rests of vanilla beans with a help of stirring spoon and add the apricot almonds to the pot. Bring to boil over medium heat and keep boiling for 10 minutes, stirring continuously. Stir in the almond slices. Fill the jars, close them and turn them upside down for 10 minutes, then turn them back and store in a cold and dry place.
P.S. Have you already tried Peach Jam with Cinnamon and Rum?