Apricot and vanilla jam from Salt Sugar Smoke: How to Preserve Fruit, Vegetables, Meat, and Fish (page 25) by Diana Henry

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ladyredspecs on March 08, 2021

    I've made this three times now with conventional sugar. Method is super easy. Much much better with best quality fruit

  • veronicafrance on August 18, 2013

    Perfection. Pretty standard method: although she says to use "jam sugar" (with added pectin), I didn't, because I've never needed to do that with apricot jam before. It set quickly (soft French set) -- only about 5 minutes' boiling needed. This quantity makes just 3 standard jars.

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