I love all kinds of marmalade, jams and jellies. Being that it’s summer I wanted to make a super simple and easy, vanilla apricot preserves. It’s tangy, sweet and warm tasting. Now that apricots are in season, they are so ripe and delicious, making it perfect for this recipe.
This recipe is so easy, and you don’t need a dozen mason jars. There are many recipes that require pounds of fruit, sugar and thermometers. But this one is good for the leftovers you have and don’t know to do with them. This past week, I made a delicious Peach & Apricot Galette and had some apricots left over. Instead of letting them sit around and go bad, I figured they’d be perfect for making vanilla & apricot preserves.
I like to think of preserves as a free forming marmalade. There really are no rules when making a preserve, whether it’s with fruit or vegetables, the possibilities are endless.
There are so many things you can do with this vanilla apricot preserve. You could incorporate it in a number of recipes. You could make apricot muffins, cakes, pancakes, atop some ice cream, etc.
This preserve contains apricots, water, sugar, vanilla and lemon juice. It slowly simmers until it’s thick and the fruit starts to burst. Simmering the apricots low and slow, really amplifies their flavor. Making it the perfect addition to any dessert, or a yummy piece of toast.
Apricots, cane sugar, vanilla, water and lemon juice are simmered together for about 30-35 minutes. Or until the fruit breaks down and thickens.
How to make vanilla apricot preserves
- Slice your apricots into quarters.
- Add them to a saucepan with sugar, water and vanilla.
- Then add the lemon juice and simmer on low for 25-30 minutes.
My favorite way to enjoy preserves, is on top of toasty bread and a pat of butter. That’s my kind of breakfast, or snack!
Vanilla Apricot Preserves
- 1.5 qt Saucepan
- 12 oz Mason Jar
- 10 apricots
- 1 +¾ cup water
- ¾ cup cane sugar
- 2 tsp vanilla extract
- 1 tbsp lemon juice juice
- Thoroughly wash your apricots and slice them into quarters. Be sure to remove their pits.
- On medium to low heat, add the apricots to your saucepan along with the water, sugar, vanilla and lemon juice. Bring to a boil, then turn the heat down to low.
- Simmer for about 25 minutes, or until the mixture is thickened and the fruit has burst.
- Pour into your mason jar and let it come to room temperature before placing it in the fridge. You can enjoy right away, or let it set overnight in the fridge to thicken a bit more.
- You can use regular sugar if you down have cane sugar.
- This recipe also works great with peaches!
- Since it’s a preserve and not a jam or marmalade, letting it set for 2 days isn’t necessary, but if you want it a little thicker, pop it in the fridge overnight and enjoy then next day.
- Once the jar has been opened, it’s good for up to 3 months in the fridge.
- This recipes makes about 10 ounces.