Apricot Jam with Vanilla

Ingredients

• 1 kg apricots
• 1 untreated orange (juice and zest)
• 1 cinnamon stick
• 1 Vanilla bean
• 500 g gelatin sugar (2:1)

Instructions

1. 1.

   Wash, pit, and dice the apricots. Combine with orange juice, zest, and cinnamon in a large pot. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and pod to the apricots. Stir in the gelatin sugar and mix well. Seal the pot and let it steep for about 1 hour.

2. 2.

   Then bring to a boil with constant stirring over high heat and simmer for about 4 minutes until bubbling. Perform a gel test; remove the cinnamon stick and vanilla pod, then ladle the jam into clean canning jars almost full. Seal tightly and place upside down for about 10 minutes. Flip and let cool.