Spicy Dried Apricot Jam
This recipe is not intended to be canned; if you'd like to make a dried apricot jam that's shelf stable, please use a recipe like this one.
Servings: 3 cups
Ingredients
- *8 ounces dried apricots you could chop them, but I didn't because I enjoy chunky textured jams; I used Enduring Sun dried apricots
- *3 cups filtered water
- *2 tablespoons lemon juice I used fresh, from an organic lemon
- *1/2 cup organic sugar I used Madhava Organic Coconut Sugar
- *seeds scraped from 1 vanilla bean or use 1-2 tablespoons of pure vanilla extract
- *1 dried Thai red chile pepper chopped fine- optional
Instructions
- 1. Place apricots in a medium bowl and pour the water over them. Cover with plastic wrap and let sit overnight.
- 2. Drain and reserve the apricots' soaking water.
- 3. Place the apricots in a pot on the stove with 1 cup of the soaking water and the lemon juice (I suggest using the rest of the "apricot nectar" as a mix-in for still or bubbly water- it's delicious). Add the sugar, the vanilla bean seeds, and the chile pepper and bring to a boil.
- 4. Reduce heat to a simmer and cook, stirring occasionally, until the jam has thickened: 30-40 minutes.
- 5. Taste the jam: you can add a bit more sweetener if you like; note that it may taste very spicy right now, but don't worry- the chile flavor will mellow out with time. Spoon into glass jars and store in the refrigerator, where the jam will last for at least a few weeks.