Apricot Vanilla Bean Jam Canning Recipe

Apricot Vanilla Bean Jam Canning Recipe


  • 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:

  1. 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:

  1. Wash, pit, and chop the ripe apricots into small pieces. You should have approximately 4 cups of chopped apricots.

Cook the Apricot Mixture:

  1. In a large, heavy-bottomed pot, combine the chopped apricots, granulated sugar, and lemon juice.
  2. 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.
  3. Place the pot over medium-high heat and bring the mixture to a boil, stirring frequently.
  4. 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.
  5. Remove the vanilla bean pod from the mixture.

Fill the Jars:

  1. 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.
  2. Fill the hot jar with the hot apricot jam, leaving about 1/4-inch of headspace.
  3. Wipe the rim of the jar with a clean, damp cloth to ensure a clean seal.
  4. 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.
  5. Repeat this process for the remaining jars, ensuring they are filled while both the apricot jam and jars are still hot.

Process the Jars:

  1. Place the filled Le Parfait or Weck jars in a large canning pot or water bath canner, ensuring they are fully submerged in water.
  2. 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).
  3. 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.
  4. 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:

  1. 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:

  1. 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.


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