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Homemade Small-Batch Apricot Jam Recipe with Warm Cardamom and Vanilla Bean

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A cozy and flavorful small-batch apricot jam infused with warm cardamom and creamy vanilla bean, perfect for breakfast or gifting.

Ingredients

Scale
  • 2 pounds (900 grams) fresh apricots, pitted and chopped
  • 1 to 1¼ cups (200 to 250 grams) granulated sugar
  • 2 tablespoons (about 30 ml) fresh lemon juice
  • 1 whole vanilla bean, split and scraped (or 1 teaspoon pure vanilla extract)
  • ¼ teaspoon ground cardamom
  • 1 tablespoon pectin (optional)
  • ¼ cup (60 ml) water

Instructions

  1. Wash, pit, and chop about 2 pounds (900 grams) of fresh apricots into small pieces (about 10 minutes).
  2. In a large heavy-bottomed saucepan, combine chopped apricots, 1 cup (200 grams) granulated sugar, ¼ cup (60 ml) water, and the scraped seeds plus pod of 1 vanilla bean. Add pectin if using. Stir gently to combine.
  3. Place the pan over medium heat and stir frequently to prevent sticking. The fruit will start to soften and release juice after about 10 minutes.
  4. After about 15 minutes, stir in 2 tablespoons (30 ml) fresh lemon juice and ¼ teaspoon ground cardamom.
  5. Lower the heat slightly and let the mixture simmer, stirring occasionally, for about 15-20 minutes until the jam thickens and aroma deepens.
  6. Test for doneness by placing a small spoonful on a chilled plate; let cool for a minute, then push with your finger. If it wrinkles and holds shape, it’s done; if not, simmer longer.
  7. Remove and discard the vanilla bean pod.
  8. Optional: For a smooth jam, press the mixture through a fine mesh strainer or food mill; otherwise, leave it chunky.
  9. While still hot, ladle the jam into sterilized half-pint (250 ml) jars, leaving about ¼-inch headspace. Wipe rims clean and seal tightly.
  10. Let jars cool at room temperature. Refrigerate once cooled or process in a hot water bath for shelf-stability (best fresh or refrigerated).

Notes

Use ripe but firm apricots for best texture. Stir frequently during simmering to prevent burning. Test jam set regularly with the cold plate test. Keep jars sterile to avoid spoilage. Vanilla bean adds creamy warmth; if unavailable, use pure vanilla extract. Pectin is optional for firmer set. Frozen apricots can be used if thawed and drained. Jam stores refrigerated up to 3 weeks or frozen up to 3 months.

Nutrition

Keywords: apricot jam, homemade jam, small-batch jam, cardamom jam, vanilla bean jam, easy jam recipe, fruit preserves

Find it online: https://cheerycrisp.com/homemade-small-batch-apricot-jam-recipe-with-warm-cardamom-and-vanilla-bean/