Jam-making is a great way of using imperfect fruit. The odd mark here or there on the skin doesn't hurt, as long as the fruit is free of soft spots. This jam is relatively low in sugar; traditional versions usually have equal quantities of sugar and fruit, but we've nearly halved the amount. This makes for a softer set and a shorter shelf-life, but brings the taste of the apricots to the fore. Store the jam in the fridge rather than at room temperature - it will last a couple of months if you can keep your hands off it. We love it on buttered sourdough toast, especially with ricotta.
- 700 gm apricots, quartered
- 350 gm caster sugar
- Juice of 1 orange and 1 lime
- 1 vanilla bean, split, seeds scraped
- 2 tsp orange-blossom water, or to taste
- 1Combine apricots, sugar, juices, vanilla bean and seeds in a large saucepan and stir over medium-high heat until sugar dissolves. Bring to the boil, reduce heat to medium and simmer, stirring occasionally, until thick and jammy but chunks of apricot still remain (15-20 minutes).
- 2Remove from heat, cool briefly, then stir in orange-blossom water. Transfer to sterilised jars (see notes), seal and cool to room temperature, then refrigerate for up to 2 months.
To sterilise jars and lids, run them through the hot rinse cycle in a dishwasher, or wash them in hot soapy water, rinse well, place on a tray in a cold oven and heat at 120C for 30 minutes.