Apricot jam

Ingredients:

• 900 g of pitted apricots, quartered
• 1 and 3/4 cups sugar
• Zest of 1 lemon + 1 tbsp. l. lemon juice
• 1 tsp vanilla paste or half a vanilla pod, cut in half and scrape out the seeds

Preparation:

1. Combine the apricots, sugar, lemon zest, juice, and vanilla extract in a large saucepan, then mash lightly to release some of the juices. Set aside for 10 minutes to macerate and allow the sugar to dissolve. Meanwhile, place a small plate in the freezer; you'll use it to test the jam's readiness.
2. Place the pan over medium-high heat. Bring to a boil, then reduce the heat to medium and simmer, stirring frequently.
3. Continue cooking until the jam is thick and syrupy, about 35 minutes. To check for doneness, drop a small amount of jam onto a chilled plate and freeze for 2 minutes. Run your finger or a spoon through the jam. If it retains its shape and consistency, the jam is ready; remove from heat. If it spreads, continue cooking and check again every 5 minutes.
4. Once the jam reaches the desired consistency, pour it into jars and let cool completely. Then seal tightly with lids. The jam can be stored in the refrigerator for up to 6 months..
   
   
   Note
   
   If using half a vanilla pod, add the seeds and pod to the apricots before cooking; remove the pod before ladling the jam into jars.
   
   If you're looking for a different flavor, try adding three sprigs of thyme wrapped in cheesecloth after macerating; remove the bag before ladling. This savory addition makes this apricot jam perfect for glazing roast chicken or pork, or for pairing with a cheese platter.