- 4 cups ripe apricots, pitted and chopped (about 1.5 pounds)
- 2 cups granulated sugar
- Juice of 1 lemon
- 1 vanilla bean pod, split lengthwise
- 6 Le Parfait or Weck Jars, sterilized with lids and rubber gaskets
Prepare the Jars:
- Ensure your Le Parfait or Weck jars, glass lids, and rubber gaskets are clean and sanitized. Follow the manufacturer's instructions for sterilizing and sealing the jars.
Prepare the Apricots:
- Wash, pit, and chop the ripe apricots into small pieces. You should have approximately 4 cups of chopped apricots.
Cook the Apricot Mixture:
- In a large, heavy-bottomed pot, combine the chopped apricots, granulated sugar, and lemon juice.
- Split the vanilla bean pod lengthwise and scrape out the seeds using the back of a knife. Add the seeds and the scraped pod to the pot.
- Place the pot over medium-high heat and bring the mixture to a boil, stirring frequently.
- Once boiling, reduce the heat to low and let it simmer for about 20-25 minutes, or until the apricots soften and the mixture thickens. Stir occasionally to prevent sticking.
- Remove the vanilla bean pod from the mixture.
Fill the Jars:
- Carefully remove a hot Le Parfait or Weck jar from the sterilizing bath, empty any water inside, and place it on a clean kitchen towel.
- Fill the hot jar with the hot apricot jam, leaving about 1/4-inch of headspace.
- Wipe the rim of the jar with a clean, damp cloth to ensure a clean seal.
- Place a sterilized glass lid on top and secure it with the appropriate clamps or bands to hold it in place, depending on whether you're using Le Parfait or Weck jars.
- Repeat this process for the remaining jars, ensuring they are filled while both the apricot jam and jars are still hot.
Process the Jars:
- Place the filled Le Parfait or Weck jars in a large canning pot or water bath canner, ensuring they are fully submerged in water.
- Bring the water to a boil, and once boiling, process the jars for 10-15 minutes, adjusting for your altitude (consult canning guidelines for details).
- After processing, turn off the heat, remove the canner lid, and let the jars sit for 5 minutes before carefully removing them from the water bath.
- Place the hot jars on a clean kitchen towel or cooling rack to cool completely. You will hear a "pop" as each jar's seal creates a vacuum.
Check the Seals:
- Once the jars have cooled, press down on the center of each lid. If it doesn't flex or make a popping sound, the jar is sealed correctly. If a lid does flex or make a popping sound, it hasn't sealed, and you should refrigerate and consume the contents within a few weeks.
Label and Store:
- Label your sealed Le Parfait or Weck jars with the date and store them in a cool, dark, and dry place.
Your homemade Apricot Vanilla Bean Jam in Le Parfait or Weck jars is a sweet and aromatic spread perfect for toast, pastries, yogurt, or as a delightful gift for family and friends.