Apricot and vanilla jam

Apricot Jam
Apricot Jam

I found some apricots at our Food Lover’s market yesterday and bought two boxes.  One of the boxes are reserved for my children’s fibre and vitamin intake, the other I decided to transform into Apricot Jam to capture a bit of Summer for when the season turns again.  I added some vanilla just for fun and a little bit of (like one of our local heroines from our local TV soap-drama would say) Je ne sais quoi.  I don’t speak French but I have gathered that it must be something good…

 Apricot and Vanilla Jam
Apricot and Vanilla Jam

I was  intimidated for a long time by the thought of bottling and preserving and have had my fair share of overcooked, very sticky preserves until a friend of mine showed me what the exact consistency of preserves  should be before bottling  (Thank you Mariana!).  I have to say I was pleasantly surprised to find out that it is not necessary to cook the fruit for hours without end.  Stick to the recommended half an hour and you will end up with a beautiful clear jam with just the right consistency and a pretty sunshiny orange colour.  Do a quick test by cooling a small plate in your fridge, drop a teaspoon of the jam on the plate and let it cool for 2-3 minutes.  When you push your finger in the preserve it must make little ripples, then it is ready to bottle.  (But mostly stick to the time limit of 30 minutes).  Oh yes, and do remember to sterilize your jars, you don’t want a jam explosion in your pantry cupboard or even worse end up with food-poisoning in hospital. 🙂

 Apricot and Vanilla Jam
Apricot and Vanilla Jam

So if you currently have an oversupply of apricots gather your empty bottles and cook some preserve.  I filled about ten small jam jars and will be giving some of them out to fiends and family that pass through my house this festive season!  So HO-HO-HO!


  • 2 kg of apricots
  • 2 kg of sugar
  • 2 cups of water
  • 1 vanilla pod (seeds scraped out)
  • 2 t of vanilla extract
  1. Place apricots, sugar, water, vanilla-seeds, vanilla-pod and the vanilla essence all in a big pot.
  2. Heat all together gently on a medium heat and stir continuously to dissolve the sugar and bring to a boil. (Brace yourself, as this can be time-consuming)
  3. Start timing half an hour, the moment the mixture comes to a boil.
  4. Scoop the foam of the the surface throughout the whole cooking process.  Don’t be alarmed if some of the liquid is scooped out as well.
  5. After the 30 minutes have lapsed, do a ripple test (See above)
  6. Place the jam into sterilized jars (Google if you are not sure!) seal and turn jars upside down until cool.
Apricot and Vanilla Jam
Apricot and Vanilla Jam

Beautiful Blogger Award reality blog award

Oh yes, and last but not least, I want to say many thanks to Loving Home Made as well as Lovely Buns  for nominating me for the Beautiful Blogger- and the Reality Award.  If you have not run across their blogs yet, go and have a peek.  They are cooking!


6 Comments Add yours

  1. Thank you – and your jam looks delicious, apricot is my favourite and I bring them back from France in the summer to make jam

  2. Dieneke says:

    Another delicious posting! You may have seen it already (thanks for following my blog!), but I’ve nominated you for the Super Sweet Blogging Award: http://dienecakes.wordpress.com/2013/01/29/super-sweet-blogging-award/ Keep up the great posts!

  3. Colleen says:

    Your jam looks beautiful! Long gone I am sure. My kids used to call my homemade apricot jam Beautiful Jam 🙂 Are you not blogging anymore? I just found your blog while I was looking for something on google and have enjoyed looking through it. xx

    1. Hi Colleen, somewhere between moving a house, renovating and attending to the every beck and call of my two kids I neglected my blog this year 🙂 I have been feeling the itch, however, lately. Might get around to it this December, so watch this space…. I really like it when people still come to visit my blog and i am still actively spending a lot of time on WordPress. Will be watching you. 😉

      1. Colleen says:

        Lovely to get a response thank you. I look forward to seeing more from you. Don’t feel too bad about neglecting your blog. Sometimes life just happens. I have been very neglectful of mine as well the last couple of years. I run an annual food and wine blogging Indaba (one day conference) in Cape Town. Next one is 22 Feb….not sure where you are located but if you can get to attend it is a fabulous day of learning and networking. If interested you can follow on facebook (Food and Wine Bloggers Indaba) for news and announcements 😉

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