- 6 cups of diced apricots including the skins
- Combine with 1 shredded Granny Smith apple and the zest of 1 lemon and the juice of the lemon.
- Add 1 whole vanilla bean
- 3 cups sugar
Stir thoroughly and allow to rest until very juicy. For my warm kitchen this took 2 hours.
Remove vanilla bean, rinse, split lengthwise and scrape seeds into fruit. Throw the split bean back in along with 3 pits.
Cook over medium heat until it tests done, this doesn't take long.
Put into jam into jars adding 1 pit to each jar.
Allow 1/2" headspace and process for 10 minutes.
Yield: 3 pints
Yield: 3 pints
Following your blog / facebook makes me hungry!
ReplyDeleteJenny, that's a *good* thing!
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