|Total Time||2 hours|
|Yield||6 jars (half-pint size)|
This recipe is adapted from one by the British gardening maven Sarah Raven. The use of vanilla (and, if you choose to use them, the apricot kernels) gives this classic jam a subtle flavor profile.
|3¼ to 3½||lb. whole fresh apricots, washed and dried|
|4||cups granulated sugar (if you have vanilla sugar, use that)|
|1||vanilla bean pod|
|~||Juice of 2 small lemons or 1 large lemon|
This content is from the Culinate Kitchen collection.
Going with the local grains
The exuberant Israeli chef
Try quinoa, amaranth, millet, and sorghum
Velvety, earthy, and confident