Silvia Colloca Instagram – It’s apricot season and it’s time to jam! I enlisted the help of my dad to create the most velvety jam, perfumed with vanilla and lemon. Note to self… we should have made more…
Also… don’t be fooled by my dad understated ease in the kitchen… the man cannot cook to save his life, but he surely can remove seeds from stone fruit like there’s no tomorrow!
Makes 4×250 ml jars
1.4kg of apricots (weight is with stone removed)500 gr of caster sugar
1 large or 2 small lemons (juice and zest)
1 vanilla bean split in half to add to the pot
Cut the apricots into small chunks, place into a large, non reactive bowl with sugar, vanilla bean, lemon juice and strips of lemon zest (no white part). Cover with a damp tea towel and allow to macerate in the fridge for 2 hours or overnight (to intensify the flavors).
Place the macerated fruit along with the liquid into a large pot and bring to a simmer. Cook over low heat for 45-60 minutes, or until the jam has thickened slightly. You can skim off the foam that appears on the surface with a slotted spoon as the jam cooks. To make sure the jam is cooked, place a small plate in the freezer for 10 minutes. Take it out and spoon a little jam onto it. If it thickens, the jam is ready. Pour the hot jam into the hot sterilized jars, close firmly and tip the jars upside down to create a vacuum. Allow to cool down, then refrigerate.
Ps
always make sure to use sterilized hard and lids. If you are reusing old jars, make sure you get new lids to create the vacuum seal that will preserve your jam safely. | Posted on 02/Feb/2025 04:45:16
