Spiced Apricot Jam
- 1 kg apricots
- 300 g sugar
- 1 vanilla pod
- 10 cardamom pods
- 1 organic lemon
(Makes 4 small jars)
- Wash the apricots and remove the stones. Collect them in a large pot with the split vanilla bean and the lemon juice. Add also the squeezed lemon to the pot, as it will release pectin, very important to have a thick jam. Crush the cardamom pods and place them in a piece of tighly closed cheese cloth. Add the cardamom, too.
- Cook the apricots over low heat for about 20 minutes, or until they begin to collapse. Stir often.
- When the apricots are soft, remove the vanilla bean, the cardamom pods and the two half lemons, then mash the apricots.
- Add the sugar and stir well until melted.
- Put the pot back on the stove and bring to a boil, then simmer for about 20 minutes. If you have a pastry thermometer, the jam will be ready when it reaches 105°C. The jam will be still very liquid, it will thicken up once cooled down.
- You can also check empirically whether the jam is ready or not with the saucer test. Pour a drop of jam onto a cold dish from the freezer. If it thickens and does not slip away when you tilt the saucer, the jam is ready to be poured into sterilized jars.
- To sterilise the jars, you can boil the jars placed in a large pot and covered with water for about 20 minutes. Then turn off the heat and let the jars cool down completely before removing them.
- They can be kept in the pantry for more than a year.