Ingredients:

  • 4 lbs Fresh apricots, pitted and halved
  • 3 cups Granulated sugar
  • 1/4 cup Freshly squeezed lemon juice
  • 1 tsp Pure vanilla extract
  • 1/2 tsp Ground cinnamon
  • 1 pinch Sea salt

Instructions:

  1. Wash the apricots thoroughly. To peel, score a small 'X' in the bottom of each fruit, blanch in boiling water for 30 seconds, and plunge into an ice bath. Pit and chop the fruit into small, uniform pieces.
  2. Combine the chopped apricots, sugar, and lemon juice in a non-reactive pot. Stir over medium heat until the sugar dissolves completely.
  3. Increase the heat to a rolling boil, stirring frequently. Continue boiling until the mixture reaches 220°F (104°C) or passes the wrinkle test (a drop of jam on a cold plate wrinkles when pushed).
  4. Stir in vanilla, cinnamon, and salt during the last 2 minutes of cooking.
  5. Ladle the hot jam into sterilized jars, leaving 1/4 inch (6mm) of headspace. Wipe the rims clean, center the lids, and screw the bands until finger-tip tight.
  6. Submerge jars in a boiling water bath, ensuring at least 1 inch of water covers the tops. Process for 10 minutes.
  7. Remove jars from the water bath and let them cool undisturbed for 24 hours.